JÍCAMA
WRAP
Net Content: 454 g (1 lb)
Shelf life: 14 days
Net Content: 227 g (1/2 lb)
New presentation:
the data sheet
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GLUTEN FREE
THIS PRODUCT MAY BE A
TORTILLA SUBSTITUTE
Perfect for chicken, meat, fish, salads
and vegetables.
GLUTEN FREE
VEGAN
LOWCARB
'Baja' Fish Tacos
with Jícama Wrap
Preparation
Place salt, eggs, oil, pepper and salt, beer, brandy and flour in a bowl. Beat perfectly, cover and refrigerate for 30 minutes.
Remove the mix from the refrigerator and add the whites to the nougat point in an enveloping form. Dip the fish fillets one by one and fry them in a pan with hot oil.
Remove excess fat with paper towels and cut the fillets into pieces.
To form the tacos, place the pieces of fish on the Jícama Wrap, and add seasoning, sauce and cabbage to taste.
Ingredients
30 slices of jicama wrap Coliman
2 lb Pico de Gallo Coliman
2 lb of fish (tilapia, saw or tuna)
½ lb of mexican lemon
3 seedless cucumbers chopped into small squares
2 tablespoons garlic salt
Pepper to taste
3 tablespoons chopped cilantro
Onion powder
Snack Tacos
Ingredients
Jícama Wrap Coliman
Peanuts
Your choice of potato chips
Tamarind
Hot sauce
Chamoy
Chili powder
Preparation
Shred the portato chips.
Place shredded potato chips, peanuts, tamarind pieces on the Jicama wrap. Repeat and place the Snack Tacos on a plate.
Bathe them with hot sauce, chamoy and chili powder. Enjoy!
Delicious snack for the little ones
PEANUT BUTTER AND BANANA TACOS
Ingredients
3 Jícama Wraps
1 banana
Peanut butter
Preparation
Cut banana in 3 equal pieces.
Spread peanut butter over Jícama Wraps.
Place a piece of banana on a Jícama Wrap, repeat and enjoy!
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