Grain-free Roasted Vegetable Jicama Tacos

I had the most insanely delicious jicama tortilla tacos at Glasserie late last year, and I have been vowing to make my own ever since. I decided to go for a vegetarian version, and used Primal Palate Taco Seasoning on the veggies before roasting. These turned out super tasty, and I will for sure make them again.  

I definitely struggled a bit to slice the jicama as thin as I would have liked. It is pretty delicate and snaps/tears easily. Gonna have to see if there is a better tool to accomplish this for next time. 

Note: This recipe makes approx. 6-8 tacos. 

jicamatacos.jpg

Ingredients

Spicy Mayo

  • 1/2 cup soy-free mayo
  • 1/8 tsp cayenne pepper
  • 1/8 tsp turmeric
  • 1/8 tsp curry powder

Optional

  • Avocado
  • Cilantro
  • 2 cups carrot noodles
  • 2 cups green beans
  • 2 cups shredded red cabbage
  • 1 cup chopped rutabaga
  • 1/2 leek
  • 8 tablespoons olive oil
  • 1 tablespoon primal palate taco seasoning
  • 1 medium jicama

Steps

Roasted veggies

  1. clean and chop all veggies to desired size
  2. put veggies in a bowl, add oil and taco seasoning, mix well
  3. pour onto a parchment paper lined baking sheet
  4. roast at 425 degrees for 35 minutes, or until desired crispiness

Jicama Tortillas

  1. Peel and slice jicama into thin discs
  2. Place disc one at a time in a steam basket over boiling water
  3. Let steam for 5-10 minutes, or until disc seems flexible enough to bend into taco shape
  4. Let them cool, then you can dry them out a bit by blotting with a paper towel or cloth