I recently experienced something amazing at a little place called Poquito on 3rd st in San Francisco.  They served their tacos in micro thin slices of crispy jicama.  When it’s sliced this thin, it’s flexible, and doesn’t crack when you bite into it. The natural filling choice would be some kind of seafood, like shrimp, with some zesty cabbage.  This is how I had them at Poquito, and they were delicious.

This week, I happened to have some grass fed ground beef on hand, so figured it was time for jicama tacos.  That, and my boyfriend got me a mandoline recently, and I’ve been dying to use it.  I realize that not everyone has one of these, but this recipe is a great motivator to get one!  (Link to the one I have is below)

The Perfect Taco

Jicama Taco Shells

1 softball size jicama, peeled

You will need a mandoline for these, unless you have some uncanny knife skills.  They need to be practically paper thin.  I set my mandolin at 1/12″ I believe.  (1/8″ is too thick, 1/16″ is too thin.  You may need to play with it, but will get plenty of shells regardless.)  Slice the ends of the jicama off, so you have the middle third or so exposed.  Slice as many shells as you can get out of it, probably close to 20 slices.  Set aside.

Don’t toss the ends- slice them up and squeeze some lime on them to snack on while you’re cooking.  At least that’s what I did.

Simple Seasoned Taco Meat (no MSG-laden spice packet required!) 

2 pounds grass fed ground beef (If you’re in the SF Bay Area, I recommend Fallon Hills)
1 T ground cumin
1 T ground coriander
1 t ground chipotle
1 t garlic powder
2 t sea salt

Heat a large cast iron pan to medium high and add the beef to it.  Brown it well, and then add the seasonings.  Stir well for a couple of minutes longer, until the beef is cooked.

Serve as you normally would serve tacos!  Put everything on the table and let people make their own.  Don’t forget the salsa, hot sauce, sour cream, guacamole and lettuce.

Mandoline shopping!

OXO This is the mandoline that I have.  I love it.  It’s easy to use, and is reasonably priced.  And the push block is a crucial finger saver.

This entry was posted in 21DSD, Beef, Dinner, grain-free, Paleo and tagged , , , , , , , . Bookmark the permalink.

16 Responses to JICAMA TACO NIGHT!

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  3. OMG I hate you!! That looks so damn good my stomach just SPOKE out lou. I moved from Tennessee to Sweden, and Swedish food is mostly awful and bland, with potatoes, anchovies, this nasty pickled fish called sylt and liver paste as prime favorite (actually i love liver paste lolll) but the anchovies aren’t the heavy good salted in olive oil with capers kind, just a slimey filet. My husband said he had never even tasted garlic until he was 20 (we’re pushing 50, it’s real popular now) but in the south it’s food, food, food – chicken, BBQ, turnip greens, lots of greens, vidalia onions, chowchow pickled cabbage, mexican food is real popular in Memphis too. WELL they don’t even SELL CILANTRO HERE !!! (a tear trails slowly down) THEY NEVER HEARD OF BISCUITS at ALL, no ready fresh biscuit dough in the dairy aisle (like grands flakey buttermilk) even the McDonalds breakfast here (which costs $10 by the way) uses a MUFFIN. And apparently I’m a great cook, but a terrible biscuit maker. I think you could use it as a hockey puck.
    They also do not have the SOUTHERN STYLE BREAKFAST SAUSAGE. The kind you make into patties? My favorite kind on earth? NO they have big gross droopy bland phallic looking pink sausage that looks like bologna or something. AAAGGGH
    Even so, with my skills Tonna gained almost 20 Kilos in a year HAHAHAAA So now maybe try to eat healthier, and your blog looks so good.
    You are so down to earth and real, and you made me laugh. So thanks for that. I will be reading up on your TIPS as well. THANKS !!

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  6. psh says:

    Would you please share what mandoline you use? Mine will not slice that thin. Beautiful picture.

  7. Alina says:

    So I guess you do not cook or bake the jicama or anyhting like that, do you? Interesting.
    Looks great!
    Thank you.

    • zenbellyblog says:

      Nope, the jicama is raw! When it’s the right thickness (which may take a few tries through the mandolin) it’s perfectly flexible and holds the fillings wonderfully!

  8. Angela says:

    I can’t wait to try the jicama taco shells! I got rid of my OXO mandoline because I could never figure out how to use the push block . . . I made the beef tonight and it’s delicious, just *way* too spicy for us! I’ll go with half the chipotle next time. Thanks for all of your great recipes. I’m happy to have found your blog.

  9. Rebecca Smith says:

    Thanks for the information on the Mandolin. I had always thought one of those giant things you see at the deli counter was required to make great thin sliced items. This would also be perfect to slice potatoes to make homemade chips, right?

  10. marie says:

    I discovered your post on the jicama taco shells about 2 weeks ago. I was worried about missing out on mexican food since “going” paleo. I have to tell you that I have eaten these about 10 times in the last 2 weeks with shredded pork and beef and I absolutely LOVE them! I add a paleo avocado cream and shredded cabbage and hot sauce and they are AWESOME! I have been telling everyone I know about them! Thanks so much for this GREAT idea 🙂

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  12. Isa says:

    Note it’s Mando-LINE…I went hunting for a mandolin recently and kept coming up with slicers because everyone forgets the E on the end… 🙂

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