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When it comes to eating tacos on the AIP diet, I want shells that aren’t terribly fussy. Especially in warm weather, when I’m hoping to keep my oven use to a minimum, shells that don’t require baking or even frying are my go-to. Enter jicama. I literally just discovered jicama, maybe three months ago. Where has this delectable veggie been all my life?! Addictively crunchy and naturally sweet, it also makes the perfect taco shell! Who knew?!
One of the gifts hashimotos (and by extension following the AIP diet) has given me is to think outside the box. Instead of deciding “well, I can’t have that because how am I gonna recreate ________” I look at other possibilities.
For instance, when it comes to tacos, why do tortillas get to have all the fun? And what if I’m not feeling like a coconut wrap? Thankfully, other options do exist, if we would but think of ways to make the meal delicious. Not necessarily familiar, but just delicious.
These jicama “shells” are more than just a vehicle for the seared tuna, mango salsa, and any additional accouterments you decide to use. They are a bright, refreshing way to add interest, for your palate as well as what we consider tacos to be. And they are affordable and (usually) readily available! Unfortunately, they are also often overlooked.
When researching jicama, I read that some people considered jicama a dessert, in and of itself! And indeed, my leftover “shells” were the perfect thing to munch on. An ideal substitute for carrots.
I had recently decided to invest in a mandoline slicer, and it is exactly what is needed here. Unfortunately, slicing with a knife probably won’t work. That’s because these need to be quite thin. Thick slices just won’t bend or hold taco fixings well. But, as you can see from the picture here, thin slices are perfect for bending, holding, and of course, eating!
Fillings and toppings are limitless. Here I used an ahi tuna (which I highly recommend). I bought non-sushi grade, so I did sear it. You could do the same, or go for the sushi grade. Or something else! These shells would be great with our pulled pork with blueberry BBQ sauce, or chicken taquitos! And you can top these with the easy mango salsa (recipe below) or avocado, pickled carrots or sauerkraut, plantain chips, raw cabbage…loads of possibilities.
I’ve also included my AIP taco seasoning, which goes wonderfully with the tuna. But these will taste equally delicious with tuna that’s just been sprinkled with sea salt. There are options!
Enjoy these jicama tacos with ahi tuna + mango salsa!! Don’t forget to #letscreatethesweetlife if you make them. I love, like really LOVE, seeing others enjoy my recipes.
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This recipe, along with other delicious AIP offerings, can be found at Phoenix Helix’s Recipe Roundtable #222! Check it out!!
Jicama Tacos with Tuna + Mango Salsa
Have yourself a taco party! Shells made of jicama are light, crunchy and naturally sweet, perfect for wrapping tuna, cabbage and fresh mango salsa. Delicious!!
- 1 pound ahi tuna (here I used regular, non-sushi grade, and so used the seasoning to give it a kick. This seasoning is optional - if eating raw, sushi-grade, just sprinkle with a little sea salt...or season just with sea salt before cooking.
- 1 Tablespoon solid cooking fat
- 1 medium jicama
- 1 mango
- 1/4 cup cilantro, packed
- 1/4 cup diced red onion
- 1/2 lime, juiced (~1 Tablespoon)
- sea salt, to taste
Seasoning for Tuna: I used this because I was cooking my tuna and wanted to give it an extra kick. It is optional. If you're using raw sushi grade tuna, that might taste best with just a sprinkling of sea salt.
- 2 1/2 teaspoons minced dried onion (onion powder will also work)
- 1 teaspoon dried cilantro
- 1 teaspoon turmeric
- 1 teaspoon garlic
- 3/4 teaspoon sea salt
- 1/8 teaspoon cloves
- 1/8 teaspoon cinnamon
Toppings: shredded cabbage, avocado slices, crumbled plantain chips, compliant olives, additional cilantro for garnish
Make jicama shells: using the thin setting on the mandoline slicer above, slice jicama till you have about 10-12 jicama slices.
If using seasoning, make by combining all ingredients in small bowl and stirring till well combined.
Cut tuna into bite size chunks. If cooking your tuna, as I did, heat a pan over medium heat. Place tuna in a bowl and coat it with the seasoning. Add sea salt, as much as you like (I like my salt and probably used 1/2 teaspoon here but that may be too much for you).
Once pan is hot, add oil and swirl to coat. Add tuna, cooking for 2-3 minutes before flipping. Cook on this side for ~2-3 minutes longer and remove from heat.
Make salsa: chop mango, dice red onion, chop cilantro. Add all plus lime juice and stir till well-combined. Finish by adding sea salt, to taste.
Assemble tacos: lay out a jicama shell. Spoon several tuna pieces, then the salsa. Finish by adding in additional toppings: shredded cabbage, avocado slices, shredded carrots, quick pickled carrots, crumbled bits of plantain chips (or serve those alongside). You've got yourself a taco party, AIP-style!!