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Jicama Taco Shells

  • Author: Simone Miller
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 - 8 servings
  • Category: Main Course
  • Cuisine: Mexican


You only need one ingredient for light and crispy taco shells! 


For the Taco Shells:

  • 1 softball size jicama (peeled)

For the Simple Seasoned Taco Meat:

  • 1 tablespoon avocado oil
  • 2 pounds grass fed ground beef
  • 1 tablespoon  ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons sea salt
  • 1 teaspoon ground chipotle
  • 1 teaspoon garlic powder


For the Jicama Taco Shells:

  1. 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″.  (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.

For the Simple Seasoned Taco Meat:

  1. Heat a the oil in a large skillet over medium high heat.  Add the beef and break it up with a spatula. Cook for a few minutes until it browns, stirring occasionally.
  2. Add the seasonings and stir to combine. Cook for another 4-5 minutes, or until the beef is cooked through.
  3. Serve as you normally would serve tacos, with Guacamole, Salsa, hot sauce, etc. 


*Don’t toss the ends- slice them up and squeeze some lime on them to snack on while you’re cooking.