Marvin and I have decided that for the month of November, we are going to stick to a strict paleo diet. We normally try to keep our carb intake at a minimum, but lately, we have been snacking on crackers, cookies, candies, and chips much more than I care to admit! So we are getting back on course by cutting all breads, sweets, dairy, and processed foods.
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.
In keeping with my other recipes, this recipe is also a simple, one-dish recipe, perfect for cooking in your RV or small kitchen.
Jicama tacos, 3-4 per person
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
1. Brown your ground chicken. Make sure to break it up into very small pieces.
* 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.
4. When the onions and chicken are nearly finished, lay out your jicama tacos on your plates.
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.
Make sure you don't overload the tacos. Jicama is slightly more delicate than flour tortillas, though I think they hold up better than corn tortillas.
Serve with edamame.
Bon appétit! Mangia! Buen provecho! Enjoy!
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