Soak jicama in water for 30 minutes.
In a large skillet, heat oil over medium heat. Add jackfruit and chipotle powder; cook and stir 2 minutes. Stir in 1 tbsp lime juice.
In small bowl, with fork, mash avocado, remaining 1 tbsp lime juice and 1⁄4 teaspoon salt until slightly chunky.
Remove jicama from water; pat dry. Top with avocado mixture, jackfruit mixture, radishes, onion, oranges and jalapeno; serve with lime wedges and additional toppings if desired.
Serve it Your Way: Use butter lettuce, whole wheat tortillas, or brown or cauliflower rice as the base.
Pump Up the Protein: Serve with black bean and salsa relish, and fold in ¼ cup of favorite pulled pork recipe into each tostada.
Ingredients
Directions
Soak jicama in water for 30 minutes.
In a large skillet, heat oil over medium heat. Add jackfruit and chipotle powder; cook and stir 2 minutes. Stir in 1 tbsp lime juice.
In small bowl, with fork, mash avocado, remaining 1 tbsp lime juice and 1⁄4 teaspoon salt until slightly chunky.
Remove jicama from water; pat dry. Top with avocado mixture, jackfruit mixture, radishes, onion, oranges and jalapeno; serve with lime wedges and additional toppings if desired.