Jicama Street Tacos are an AIP/Paleo version of the delicious dish at a certain chain restaurant. Garnish with limes and cilantro for full flavor!

THESE!  I used to love the PF Changs version of Jicama Street Tacos before I went on the autoimmune protocol.  I’ve now made my own version, one which is totally AIP!  Street tacos for alllllllllllll!!!  In addition to being really tasty, they are also nutritious.

If you’ve never tried jicama before, I encourage you to branch out.  Jicama is readily available in the produce section of your grocery store.   You’ve probably walked by it many times before, never realizing its nutritional value.  It’s high in carbohydrates in the form of dietary fiber, and an excellent source of vitamin C. It is crisp, and slightly sweet, despite being very low in sugars.  In this recipe, the jicama is eaten raw.

A note about coconut aminos:  If you’ve never used them before, look in the aisle where the soy sauce resides.  They will be in a bottle resembling soy sauce, but without the soy.   (No soy on the AIP diet.)  My preferred brand is Big Tree Farms Oraganic.  To me, it has the richest color and flavor.  Now go make some tacos!  🌮

If you need help (or just want a little laugh), watch the tutorial video.

Happy munching!!!

<3,

Wendi

Jicama Street Tacos

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.comCourse: MainCuisine: AIP, Paleo, FusionDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Jicama Street Tacos are an AIP/Paleo version of the delicious dish at a certain chain restaurant. Garnish with limes and cilantro for full flavor!

Ingredients

• 1 jicama root

• 1 T. coconut oil

• 1 lb. ground chicken

• 3 cloves garlic, minced

• 1 T. fresh ginger, peeled and minced

• 1 C. baby bok choy, finely chopped

• 1/2 C. mushrooms, finely chopped

• 1/3 C. grated carrot

• 1/4 C. green onion, sliced

• 1/2 C. coconut aminos, preferably Big Tree Farms Organic

• 1 T. arrowroot flour

• Lime wedges and cilantro for garnish

Directions

• Peel jicama root.  With a very sharp knife, slice off a bit of the side. Now it has a flat surface so it will be stable as you cut.  Slice jicama into thin “tortillas,” about 1/8” thick.  Soak in cold water while preparing the rest of the dish, or at least 30 minutes. (This will make them pliable, and less susceptible to breaking when you fold them in the shape of a taco.)
• In a large saucepan over medium high heat, melt coconut oil.  Add chicken, and brown until no pink remains.  Drain, and add back to the pot.
• Add garlic and ginger.  Sauté about one minute.
• Add bok choy, mushrooms, carrots and green onions.  Sauté until all vegetables are soft.
• In a small bowl, whisk together coconut aminos and arrowroot starch.  Add to the pot, and stir. Turn heat to low to keep mixture warm.
• Drain jicama tortillas. Spoon chicken mixture onto jicama tortillas. Garnish with cilantro and a squeeze of lime.  Serve with extra garnish – and extra napkins!  🙂

Recipe Video

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