Jicama-Mango-Tortilla Salad with Citrus Vinaigrette Recipe

Name: Jicama-Mango-Tortilla Salad with Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups vegetable oil, for frying; 2 yellow corn tortillas, julienned; 1 red corn tortilla, julienned; 1 blue corn tortilla, julienned; 1/4 cup fresh lime juice; 1/2 cup olive oil; 1 jicama, peeled and julienned; 12 ripe mango, peeled, pitted and julienned; 12 red bell pepper, julienned; 1/4 cup chopped cilantro

Servings: persons

3 cups vegetable oil, for frying
2 yellow corn tortillas, julienned
1 red corn tortilla, julienned
1 blue corn tortilla, julienned
1/4 cup fresh lime juice
1/2 cup olive oil
1 jicama, peeled and julienned
12 ripe mango, peeled, pitted and julienned
12 red bell pepper, julienned
1/4 cup chopped cilantro

1
In large skillet, heat vegetable oil over medium-high heat.
2
Working in batches, add tortilla strips to skillet and cook, turning often, until crisp, about 2 minutes.
3
Remove with slotted spoon and drain on paper towels.
4
In medium bowl, pour lime juice.
5
Gradually drizzle in olive oil while whisking.
6
Season with salt to taste.
7
In serving bowl, combine jicama, mango, bell pepper and cilantro.
8
Pour dressing over salad and toss to combine.
9
Add fried tortillas and toss gently, being careful not to break them up too much.
10
Serve immediately.

2223

kcal

Calories

211

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups vegetable oil, for frying, 2 yellow corn tortillas, julienned, 1 red corn tortilla, julienned, 1 blue corn tortilla, julienned, and more.

Yes, Jicama-Mango-Tortilla Salad with Citrus Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jicama-Mango-Tortilla Salad with Citrus Vinaigrette

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