Walnut Taco Meat Wrapped in Jicama

Walnut Taco Meat Wrapped in Jicama

Last night I saw my friend making “taco” walnut meat on instagram and my mind was blown. That same evening I was at Trader Joe’s and saw jicama wraps (which I believe are new) and I just knew I had to make walnut taco meat wrapped in jicama.

We are constantly learning and growing. I give full credit to my friend who inspired this recipe. She told me she was making her “taco meat” with walnuts, cauliflower and seasonings including pre-made taco spices. I can’t have cauliflower in larger quantities because it makes me gassy and/or bloated so I knew I was going to forgo that ingredient. I also don’t personally trust pre-made seasonings like a taco one so I decided to just add what I had in the pantry.

Jicama is also new to me. I actually never ate it until a few months ago when another friend posted that she got it in her MisFits Box. I googled the benefits and knew jicama and I would be best friends. Jicama is a root vegetable and is high in fiber and potassium. The Trader Joe’s wraps are made from 100% cut jicama, nothing else!

I literally made these tacos for dinner today and ran to write about them and share them with you guys so needless to say, I’m obsessed. I love making new good recipes because I love options. Not a fan of eating same thing everyday and this definitely spices things up (literally)!

INGREDIENTS

Jicama Wraps from Trader Joe’s (3)
Lettuce (shredded aka cut thinly)
Lime
Chili Powder
Olive Oil

TACO MEAT

Walnuts (1 cup)
Sun Dried Tomatoes in Oil (about 6, if have without oil then add 1 tsp olive oil)
Jalapeno (1/2 inch, optional)
Yellow Pepper (1/4)
Garlic (1 clove)
Cayenne Pepper
Chili Powder
Salt

GUACAMOLE

Avocado (1)
Tomato (1/2)
Red Onion (1 tsp)
Cayenne
Salt
Lemon

INSTRUCTIONS

1. Prep your guacamole first so it can sit while you make the rest of the tacos.
2. Mash up avocado. Add in finely chopped onion, sprinkle cayenne, salt and squeeze half a lemon. Mix well and then at the very end, fold in chopped tomato.
3. Next prep the taco “meat”. In a food processor add all ingredients. Keep the seasonings light (you can always add more later). Blend so there is texture and they are not a paste.
4. The jicama wraps can be eaten raw and cold but I like them heated up. Sprinkle chili powder and spritz lime juice on them and heat up on a grill pan lightly coated with olive oil. They only need to cook about 30 seconds on each side.
5. Stuff the jicama wraps with lettuce, your “meat” and guac and enjoy!

For more taco recipes, click here!