I recently experienced something amazing at a little restaurant in San Francisco. They served their tacos in micro thin slices of crispy jicama- Jicama Taco Shells!
It’s genius, isn’t it? When it’s sliced this thin, Jicama Taco Shells are flexible, and act as the perfect, one ingredient crispy taco shell.
The natural filling choice would be some kind of seafood, like Cilantro Lime Shrimp, and some zesty cabbage. This is how I had them at the restaurant, and they were delicious.
But of course the possibilities are virtually endless, and any of your favorite taco fillings would work. Might I suggest:
Or how about some classic seasoned ground beef, like the recipe I’m sharing here. No need for that who-knows-what’s-in-it seasoning packet! All you need is good ground beef and some spices.
You only need one ingredient for light and crispy taco shells!
- 1 softball size jicama peeled
- 1 tablespoon avocado oil
- 2 pounds grass fed ground beef
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons sea salt
- 1 teaspoon ground chipotle
- 1 teaspoon garlic powder
- 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". (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.
Heat a the oil in a large skillet over medium high heat. Add the beef and break it up with a spatula. Cook for a few minutes until it browns, stirring occasionally.
- Add the seasonings and stir to combine. Cook for another 4-5 minutes, or until the beef is cooked through.
*Don't toss the ends- slice them up and squeeze some lime on them to snack on while you're cooking.
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