Jicama Tacos With Roasted Red Pepper Sauce
If you’ve never tried jicama tacos, they’re an absolute must and simply delicious. This taco shell, made of cold crisp jicama, is stuffed with grilled zucchini planks, thinly sliced radish, Fresno peppers, red cabbage, avocado, cilantro, a cherry tomato and shallot relish, diced yellow watermelon, and topped with a roasted red pepper paleo sour cream sauce. I originally enjoyed them doing @Whole30, but came to realize I preferred this corn-free version. Make it your own with your favorite goodies! My super light vegetable version makes ￼simply delicious late summer eating. A mandolin can be used to slice the jicama, but because I’m not extremely coordinated, I borrowed an inexpensive home food slicer from a friend and realized I needed one for myself. At less than $100, it’s something I use daily. Stay tuned for more about it.