I return to the set of WTNH-TV's CT Style to make a recipe that's perfect for the dog days of summer, Raw Tacos with Jicama "Rice" and Chipotle Cashew Sour Creme. This is a fantastic recipe to eat when you’re craving spice but don’t want to heat up the kitchen. It’s quick to prepare and fun to assemble, plus the flavors are sublime. These look lovely in Romaine lettuce leaves for a sophisticated entree, or in endive leaves for a smaller, appetizer sized "Raw Taco Slider." Alternatively, they can be assembled on rounds of “zucchini chips” as nachos for a party.
Tune in to watch how they're made and get the recipe here!