Swap tortillas for thinly sliced jicama in your tacos for a healthier, grain-free option. It’s delicious and also pairs well with chicken, fish, or beans.

Note: You’ll need 16 Jicama Wraps (thinly sliced store-bought Jicama)

Serves 4

Ingredients:

Mango Salsa:

  • 3 ripe mangos, diced

  • 1 medium red bell pepper, chopped

  • 1 medium jalapeño, seeded and minced

  • 1/4 cup red or yellow onion, chopped

  • 1/4 cup lime juice (1 large lime)

  • 1/4 cup packed fresh cilantro leaves, chopped

  • 1/4 teaspoon sea salt

Directions:

  1. In a serving bowl, use a large spoon to stir the ingredients together.

  2. For the best flavor, let the salsa rest for at least 10 minutes.

Lime Crema:

  • 1/2 cup mayonnaise or Vegenaise-Avocado oil

  • 1/2 cup fresh cilantro leaves

  • 1/2 ripe peeled avocado

  • 3 tablespoons fresh lime juice

  • 1/8 tsp sea salt

Directions:

  1. Place all ingredients in a food processor, process until smooth.

  2. Cover and refrigerate up to 2 days.

Tacos:

  • 1-pound wild shrimp, shelled and deveined, then paper towel dried

  • 1/8 teaspoon sea salt

  • 1/8 teaspoon freshly ground black pepper

  • Avocado oil cooking spray

  • 2 cups shredded green & red cabbage slaw

  • 2 jicama wraps for each taco

Directions:

  1. Preheat grill to medium-high heat. Sprinkle shrimp with salt and pepper and spray with oil.

  2. Place the shrimp on the grill rack and cook for 2-3 minutes on each side, or until opaque.

  3. Remove from the grill.

  4. On doubled jicama wraps, layer with crema, shrimp, cabbage, and salsa, then fold in half.

Enjoy!

  • Free of: Wheat, Gluten, Grains, Dairy, Corn, Soy, Nuts, Egg, and Refined Sugar

  • Paleo, Keto, Whole30 Friendly!

  • Vegan Friendly (replacing shrimp with beans)

For More Recipes, go to www.LisaStimmer.com