I absolutely love paleo tacos. I discovered them when doing Whole30 and realized I actually prefer them to corn. They’re light, crispy, delicious and I find that I feel so much better with less grains. I found that slicing the Jicama thin enough to bend was not easy for me on a mandolin and I discovered this pretty spectacular food slicer for under 100 dollars which I use to cut everything, but if it’s easier for you, use a knife to cut the Jicama in to ‘tostada-like’ rounds. There are unlimited choices of toppings deeding on what you enjoy eating and what you find local. This is a favorite for me but I change it up every tie I make it. This is a particularly fun vegan recipe, but would be equally as delicious to sauce ground beef and use and add that in. We’ve used the zucchini here as heart of the taco and built around it. Feel free to add any sautéed ground chicken or any other protein you prefer.

[wpvideo AKeASnvO]

[recipe title=”Jicama Tacos” print=”true” ]



  • 2 large Jicama
  • 2 zucchini, cut into 1/4 inch planks
  • red Cabbage, thinly sliced
  • Avocado, cut into chunks or slices
  • radishes, thinly sliced
  • watermelon, cut into small cubes
  • tomato relish (cherry tomatoes and finely chopped shallots mixed together)
  • Anaheim red peppers (or another small red chili pepper), sliced into rounds
  • cilantro, chopped
  • Roasted Red Pepper Best Paleo Taco Sauce (see below)

Make the Roasted Red Pepper Best Paleo Taco Sauce.

Slice your jicama as seen above or carefully with a knife.

Trim zucchini and cut into even 1/8-inch planks, lengthwise. Toss in a bit of olive oil and sprinkle with salt and pepper. On a clean, oiled grill, grill zucchini for about 4 minutes a side, flipping once. Set aside.

Prepared desired toppings. Make it vegan and serve it with a parsley cashew cream sauce. Build your tacos. Serve and enjoy!

Roasted Red Pepper Best Paleo Taco Sauce


  • 1/2 cup Easy Homemade Mayo, see below (if doing Whole30, make sure it’s compliant)
  • 1/2 cup coconut milk
  • 1/2 teaspoon onion powder
  • 2 tablespoons chives, finely chopped
  • 2 – 4 roasted red peppers, depending on how sweet you like it
  • Salt and fresh ground pepper, to taste

Oil the peppers. Grill or broil your peppers, making sure to get them nice and charred. Once they are cooled, remove the skins and process them in the food processor. Set aside.

Whisk all ingredients together to combine, including your processed roasted red peppers. Season with salt and pepper, to taste. Store for up to a week in an air-tight container.


Easy Homemade Mayo


  • 3/4 cup light olive oil
  • 1 whole egg
  • 1 egg yolk
  • 1/2 teaspoon mustard powder
  • pinch of salt
  • pinch of pepper
  • 1/2 lemon, juiced (or to taste)

Blend the oil, egg, egg yolk, mustard powder, salt and pepper with an immersion blender until combined and thick (about 15-20 seconds). Then add lemon juice and mix.