Last weekend, we made a trip down to Mexico, where we relaxed and dined and just enjoyed life. While there, I gobbled up a plate of delicious shrimp and jicama tacos. Inspired by the jicama tacos there, I decided to make my own jicama tacos, but with a decidedly Asian flare.
See my paleo-friendly jicama taco recipe below.
Ground chicken, 1 pound
Half of a white onion, sliced thin
Curry powder, approximately 1 tsp
Chili powder, approximately 1/2 tsp (we like our food very spicy, so I used a whole teaspoon)
Crushed red pepper flakes, approximately 1 tsp (again, I used a couple teaspoons for ours)
Sesame seeds, approximately 1/2 tsp (optional)
Garlic powder, approximately 1/2 tsp
Ground pepper, to taste
* I use my 3-in-1 Grillet for most of my cooking. The Grillet is non-stick and allows me, generally, to cook without oil. If you are using a standard skillet, add a little bit of olive oil or sesame seed oil and allow it to heat before adding your chicken.
2. While chicken is cooking, add curry powder, chili powder, crushed red pepper, ground pepper, sesame seeds, and garlic.
3. Saute onions till soft.
5. Layer the chicken and onion on the tacos, then top with 3-5 bean sprouts and 2 or 3 sprigs of cilantro per taco.
Serve with edamame.