Jicama Tortilla Shells
Jicama taco shells are the best thing to happen to a taco since the invention of the taco. It’s true! Tacos (especially fish tacos) are one of my all time favorite foods. Last year, I was in the middle of one of my 15 Day Eating Cleanses (head over to my contact page to learn more about getting started on one of your own cleanses!) and I got a huge craving for tacos. Unfortunately, corn isn’t allowed in the detox program (it’s a food that more and more people are developing sensitivities to…thank you GMO’s!) so I had to get creative.
I had just heard about jicama and thought that might be the perfect vessel. I peeled the vegetable, and whipped out one of my favorite kitchen tools, my mandoline and sliced it paper thin. To test it out, I applied a layer of guacamole, topped it with some Mexican-seasoned ground turkey with chopped onions and peppers mixed in, and topped that with shredded cabbage and salsa. It was so good! I haven’t had a corn taco shell with my homemade tacos since then.