Roasted PotatoTacos with Jicama Slaw



I had the opportunity to partner with Melissa's Produce to create recipes using a very unique fruit called the Kiwano Melon (aka horned melon). These spiky, orange shell with a seed -filled green pulp were once grown only in New Zealand but Melissa's Kiwano Melons are now grown in California.


They are mild in flavor and similar in taste to juicy, seed-filled cucumbers with notes of melon and lime. Once peeled, Melissa's Kiwano Melons can be tossed in salads, salsa, smoothies or garnished with roasted meats.


For more information on Kiwano Melons, click here



Once I tasted this intriguing fruit, I decided to make a creamy sauce to drizzle over roasted potato tacos with jicama slaw. I love adding jicama slaw to tacos or burgers for a refreshing crunch in each bite. These tacos are healthy, gluten free and so delicious!




Roasted Potato Tacos with Jicama Slaw


Ingredients


Potatoes

1 lb of dutch yellow potatoes, diced in small cubes

2 Tablespoons of olive oil

Seasonings: salt, pepper, cumin and paprika (or add your favorites)


Jicama Slaw

1/2 Jicama, peeled and sliced thin

Juice of a lime

1/4-1/2 red onion, sliced or diced

2-3 Tablespoons cilantro, chopped

1/4 teaspoon salt

1/4 teaspoon pepper


Kiwano Melon and Avocado Sauce

1/2 Kiwano melon (pulp and seeds)

1 small avocado, pit removed

1 Tablespoon olive oil

Juice of 1 lime

1 garlic clove

2 Tablespoons cilantro

1/4 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons water (or more as needed)


Serving: Corn tortillas


Directions:


Potatoes:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Cut potatoes into small cubes and add to the baking sheet. Drizzle with olive oil, sprinkle seasonings desired, and toss together. Bake for 20-25 minutes or until potatoes are tender.


Jicama Slaw:

Add all ingredients into a bowl and toss together to combine. Taste and add more salt and pepper to your taste.


Kiwano Melon Sauce:

Add all ingredients into a blender and blend until smooth, adding more water as needed depending on the consistency desired. Taste and add more salt and pepper to your taste.


To serve: Add roasted potatoes on a tortilla. Top with jicama slaw and drizzle with sauce.