I recently experienced something amazing at a little restaurant in San Francisco. They served their tacos in micro thin slices of crispy jicama. When it’s sliced this thin, it’s flexible, and doesn’t crack when you bite into it. The natural filling choice would be some kind of seafood, like shrimp, with some zesty cabbage. This is how I had them at the restaurant, and they were delicious.
This week, I happened to have some grass fed ground beef on hand, so figured it was time for jicama tacos. That, and my boyfriend got me a mandoline recently, and I’ve been dying to use it. I realize that not everyone has one of these, but this recipe is a great motivator to get one! (Link to the one I have is below)
Jicama Taco Shells
1 softball size jicama, peeled
- You will need a mandoline for these, unless you have some uncanny knife skills. They need to be practically paper thin. I set my mandolin at 1/12″ I believe. (1/8″ is too thick, 1/16″ is too thin. You may need to play with it, but will get plenty of shells regardless.) Slice the ends of the jicama off, so you have the middle third or so exposed. Slice as many shells as you can get out of it, probably close to 20 slices. Set aside.
Don’t toss the ends- slice them up and squeeze some lime on them to snack on while you’re cooking. At least that’s what I did.
Simple Seasoned Taco Meat
1 tablespoon avocado oil
2 pounds grass fed ground beef
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground chipotle
1 teaspoon garlic powder
2 teaspoon sea salt
- Heat a the oil in a large skillet over medium high heat. Add the beef and brown, stirring occasionally.
- Add the seasonings and stir to combine. Cook for another 4-5 minutes, or until the beef is cooked through.
- Serve as you normally would serve tacos! Put everything on the table and let people make their own. Don’t forget the salsa, hot sauce, sour cream, guacamole and lettuce.
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