Tacos with Jicama Shells (Paleo)

By mdancause

Ingredients

• 1 cup Guacamole
• 1 Jicama
• 1 lb Ground Turkey, or beef
• 1/4 cup Red Onion, julienned
• 2 cup Romaine Lettuce, loosely packed
• 1 Tbsp Cilantro, chopped (for garnish)
• 2 Tbsp Chili Powder
• 1.5 Tbsp Cumin
• 1.5 Tbsp Paprika
• 1 Tbsp Onion Powder
• 1 Tbsp Garlic Powder
• 2 tsp Dried Oregano
• 1/2 tsp Red Pepper Flakes

Details

Servings 4
Adapted from beta.primal-palate.com

Preparation

Step 1

Peel jicama and slice as thinly as possible using a mandoline or a sharp knife.

Soak jicama slices in cold water for 30 minutes prior to serving.

Place ground beef or turkey in a skillet and cook on medium heat until no longer pink.

Add seasonings and stir until evenly distributed.

Pat jicama slices dry, and top with lettuce, meat, game day guacamole , onion, and roasted Roma salsa.

Garnish with cilantro and lime wedges, and serve.