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
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
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.
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
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