Smoky Orange Jicama Salsa Food

JICAMA ORANGE SALSA

Jicama Orange Salsa image

Make and share this Jicama Orange Salsa recipe from Food.com.

Provided by BakinBaby

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 medium oranges, peeled and chopped
1 cup jicama, chopped
1/2 cup tomatillo, chopped
1/2 cup red onion, chopped
4 tablespoons cilantro, chopped
2 tablespoons lime juice
2 teaspoons honey
1/2 teaspoon salt
2 tablespoons jalapenos, chopped fine

Steps:

Mix together, chill for a few hours. Serve as typical salsa with chips or as a topping on your tossed salad.

Nutrition Facts : Calories 70.3, Fat 0.3, SaturatedFat 0.1, Sodium 293.5, Carbohydrate 17.2, Fiber 3.9, Sugar 11.3, Protein 1.3

SWEET 'N SMOKY SALMON WITH ORANGE SALSA RECIPE - (4.5/5)

Sweet 'n Smoky Salmon with Orange Salsa Recipe - (4.5/5) image

Provided by á-45241

Number Of Ingredients 10

Ingredients

ORANGE SALSA:
1/4 cup orange juice
2 tablespoons olive oil
2 tablespoons McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning, divided
2 tablespoons packed brown sugar, divided
1 pound salmon fillets
2 cans (11 ounces each) mandarin oranges, drained and cut into 1/2-inch pieces
2 tablespoons red bell pepper, finely chopped
1 tablespoon fresh cilantro, chopped
1/2 teaspoon McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning

Steps:

For the Salmon, mix juice, oil and 1 tablespoon each Seasoning and sugar in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, for the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve. Preheat oven to 400°F. Mix remaining 1 tablespoon each Seasoning and sugar in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with seasoning mixture Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with Orange Salsa.

TEQUILA LIME SHRIMP TACOS WITH ORANGE JICAMA SALSA

Tequila Lime Shrimp Tacos With Orange Jicama Salsa image

Make and share this Tequila Lime Shrimp Tacos With Orange Jicama Salsa recipe from Food.com.

Provided by Simply Fresh Cooking

Categories Weeknight

Time 28m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 18

Ingredients

24 large shrimp, peeled and deveined
8 corn tortillas, taco sized
1/2 large jicama, peeled and diced
1 orange, peeled and diced
1/2 medium red onion, diced
2 tablespoons cilantro, finely chopped
1/4 garlic clove, grated
1/2 tablespoon extra virgin olive oil
1 tablespoon lime juice
1 lime, juiced
2 tablespoons tequila
1/2 tablespoon honey
1/4 teaspoon cumin
1/4 cup extra virgin olive oil
1/2 garlic clove, grated
1/4 teaspoon salt
1/8 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne pepper (optional)

Steps:

In a small bowl combine all ingredients for the shrimp marinade and stir. Place peeled and deveined shrimp in a resealable bag and add the marinade to coat the shrimp. Place sealed bag in the refrigerator for 20 minutes.
Meanwhile, in a large bowl combine jicama, orange, red onion, cilantro, garlic, oil, and lime juice. Stir well. Set aside until ready to use.
Heat a large non-stick skillet on medium high. Add shrimp and cook for no longer than 2-3 minutes. Once shrimp starts to curl up and turn pink, flip over and cook the other side. Remove shrimp to a plate immediately so it won't continue to cook. Set aside.
Stack corn tortillas on top of each other and wrap in a damp paper towel and microwave on high for 1 minute. To Serve: Place 2 corn tortillas on 4 plates and top each tortilla with a little of the salsa mixture and 3 pieces of shrimp per tortilla. Serve with leftover lime wedges cut into small pieces, if desired.

MANGO-JICAMA SALSA

Mango-Jicama Salsa image

Make and share this Mango-Jicama Salsa recipe from Food.com.

Provided by Leahs Kitchen

Categories Sauces

Time 10m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup ripe mango, diced
1/2 cup jicama, diced
1 roma tomato, diced
2 tablespoons lime juice, freshly-squeezed
2 tablespoons orange juice, freshly-squeezed
2 tablespoons cilantro, chopped
1/2-1 jalapeno, seeded and finely chopped
salt

Steps:

Mix all ingredients in a bowl and let sit in the refrigerator for a couple hours before serving. -Enjoy!

ORANGE-CHILE ROASTED CHICKEN WITH ORANGE-JICAMA SALSA

Orange-Chile Roasted Chicken with Orange-Jicama Salsa image

A flavorful orange-jicama salsa makes the perfect accompaniment to this spicy-sweet Healthy Living roasted chicken recipe.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 navel oranges
3 Tbsp. A.1. Dry Rub Bold Original, divided
1/3 cup KRAFT Zesty Italian Dressing
1 whole chicken (3 lb.)
1 small jicama, peeled, chopped
1 red pepper, chopped
3 green onions, sliced

Steps:

Heat oven to 400°F.
Grate 1 tsp. zest from 1 orange. Mix 1/2 tsp. zest, 1/2 tsp. rub seasoning and dressing; reserve for later use. Combine remaining zest and rub seasoning; rub onto outside of chicken, under chicken skin and inside chicken cavities. Place on rack in roasting pan.
Bake 50 to 55 min. or until chicken is done (165°F).
Peel oranges; separate into segments. Cut segments into thirds, reserving juices. Mix dressing with reserved juices. Combine oranges, jicama, peppers, onions and reserved dressing mixture. Serve chicken with dressing mixture and fruit salsa.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g

ORANGE AND JICAMA SALSA

Orange and Jicama Salsa image

This colorful salsa with jicama and jalapeno has definite Southwestern flair. I like to use delicious, sweet-tart blood oranges in it when they're in season.-Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 11

Ingredients

6 medium oranges, peeled, sectioned and chopped
1-1/2 cups cubed peeled jicama
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
1 tablespoon lime juice
2 teaspoons chopped seeded jalapeno pepper
1/2 teaspoon sugar
1/8 teaspoon salt
Baked tortilla chips or scoops

Steps:

In a large bowl, combine the first 10 ingredients. Serve with chips. Refrigerate leftovers.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.

JICAMA-ORANGE SALAD

Jicama-Orange Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 oranges
1/4 teaspoon ancho chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime
1 medium jicama, peeled and diced
3 scallions, chopped
2 tablespoons fresh cilantro
Seeds of 1/2 pomegranate

Steps:

Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

JICAMA SALSA

Jicama Salsa image

Provided by Sunny Anderson

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (1 1/2 pound) jicama, peeled and diced
1 Granny Smith apple, peeled, cored and diced
1/2 small red onion, diced
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
Pinch kosher salt and freshly ground black pepper

Steps:

Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.

SMOKY ORANGE JICAMA SALSA

SMOKY ORANGE JICAMA SALSA image

Categories Condiment/Spread Fruit Appetizer Brunch Cocktail Party Fourth of July Picnic Super Bowl Vegetarian Mother's Day Father's Day Backyard BBQ New Year's Eve Dinner Lunch Buffet Orange Fall Spring Summer Winter Vegan Potluck

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

4 navel oranges. peeled and cut into segments
1 cup finely chopped jicama
1/2 Cup finely chopped red bell pepper
1/4 cup red onion, very thinly sliced
1 teaspoon orange zest
1/2 teaspoon ground cumin
1/4 cup fresh orange juice
1 teaspoon chopped canned chipotle pepper in adobo sauce
1/2 teaspoon salt

Steps:

Combine first 6 ingredients in a bowl, breaking orange segments into pieces if large. Combine orange juice, chipotle pepper, and salt; stir into orange mixture. Cover and chill.

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