Tropical Tacos with Jicima Slaw

This is the 2nd day of my Whole30 diet.  I decided to make great dinners every night so we had something to look forward to.  I am happy to say that I am 2 for 2! Tonights dinner was so incredible, if I do say so myself (and my husband said it too). I will make this often, it was seriously so good!

Tropical Tacos with Jicama Slaw

Serves 2-4 | Prep 15 minutes | Cook 20 minutes

Ingredients:
Slaw:
2 large carrots, grated
1 small jicama, grated
1/2 teaspoon lime zest
1 teaspoon lime juice
2 tablespoons minced fresh cilantro
1 large head butter lettuce

Meat:
1 tablespoon coconut oil
1 medium onion, diced
1 medium jalapeno, seeded and sliced
2 cloves garlic, crushed
1 pound ground turkey
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon coconut aminos
1 mango, cored, peeled, and diced

Directions:
1. In a large bowl, mix carrots, jicama, lime zest, lime juice, and cilantro. Season with salt and pepper to taste, set aside. Separate lettuce head into individual leaves, wash, and set aside.

2. Heat the coconut oil in a large skillet over medium-high heat, then sauté the onion and jalapeño until the onion is translucent, about 7 minutes. Add the garlic, and as soon as it’s fragrant, about 30 seconds, crumble the ground turkey into the pan. Cook until the turkey is no longer pink.

3. In a small bowl, combine the ginger, allspice, salt, and pepper. Add to the pan, and stir until fragrant, then add the coconut aminos and mango. Sauté until combined and the mango is warm, about 2 minutes.

4. Spoon turkey into individual lettuce leaves and top with carrot-jicama slaw