crab and cantaloupe tacos with pickled jicama tortillas

Directions:

1. Make the jicama “tortillas”: Halve the jicama and make 16 very thin center cut slices (about 5 mm thick). A mandoline is very helpful for getting thin, uniform slices. Use a 3 1/2″ round cutter to cut each of the slices into uniformly sized rounds. Place the rounds in a shallow, heatproof bowl. Set aside.
2. In a small saucepan, stir the apple cider vinegar, water, salt, sugar, and turmeric until the salt and sugar dissolve. Place the pan over high heat and bring the brine to a boil.
3. Pour the brine over the jicama slices, making sure some liquid gets between all the slices. Set aside to come to room temperature.
4. Make the crab salad: Place the crab meat, diced melon, rice vinegar, thinly sliced green onion, thinly sliced mint, and 1/2 teaspoon pico de gallo powder in a medium bowl. Gently fold the mixture together until well incorporated, taking care to keep the lump crab meat from breaking up too much.
5. Make the tacos: Drain the pickled jicama slices and gently pat them dry with paper towels. Lay the slices onto a serving platter and divide the crab salad equally between each of the slices. Garnish the tacos with a sprinkle of pico de gallo powder and a mint leaf. Serve with lime wedges on the side.