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]

Equipment