Who knew that thinly sliced jicama would make the perfect tortilla for tacos?! And it is healthier for you! A diet high in pre-biotic fiber, found in foods like jicama and onions, give the body a helping hand when it comes to absorbing micronutrients from other foods you eat. The spices from the turkey and eggs combined with the sweet crunch of the jicama and the zest from the lime make this taco insanely delicious!
Phase 2 | Serves 4
Prep time: 30 minutes | Total time: 30 minutes
1 medium jicama, peeled and sliced crosswise into thin rounds (1/8 to ¼ inch thick)*
8 ounces ground turkey breast
2 teaspoons smoked paprika
¼ teaspoon crushed red pepper flakes
6 egg whites, beaten (or 1 cup liquid egg whites)
3 ½ cups chopped kale
½ cup diced red onion
- Heat a nonstick skillet over medium heat. Place a single layer of jicama slices in the pan with 2 tablespoons of water, and cook for 2 to 3 minutes per side, adding more water as necessary. The jicama will become soft and pliable. Repeat with the remaining jicama slices. Set them aside, and cover to keep warm.
- With the nonstick skillet still over medium heat, add the ground turkey breast, smoked paprika, crushed red pepper flakes, and 1/4 teaspoon sea salt. Cook, stirring occasionally and breaking up the meat with a spoon, 5 to 7 minutes or until the meat is cooked.
- Add the egg whites to the skillet, and stir until scrambled. Add another 3/4 teaspoon sea salt and the chopped kale, mix again and remove the skillet from the heat.
- Fill the jicama tortillas with the meat mixture. Top with diced red onion, a scattering of micro greens and a squeeze of lime.
Note: You can slice the jicama most easily with a mandoline, but if you don’t have one, a knife will work. If you do use a knife, cut a thin slice off of one side of the jicama to keep it from rolling around when you stand it on edge to slice it.