Serves: 4
Total Calories: 10
Peel the jicama, and cut into 1/2-inch by 2-inch spears or wedges. Mix the chili powder and salt. Sprinkle one end of each jicama spear lightly with the chili powder-salt mixture. Arrange on a serving plate with the lime wedges. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Jicama with Red Chili and Lime recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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