Just when you thought paleo tacos had to include special flours and complicated recipes, jicama is here to save the day with these chicken tostadas.
Remember not to judge a book by its cover – jicama looks intimidating on the outside with its ugly skin and odd shape. Underneath the exterior, though, there is a juicy and sweet vegetable waiting to be the secret ingredient you didn’t even know you were missing.
Paleo Chicken Tostadas
- 1 jicama
- 2 limes
- 4 avocados
- 3 green onions
- 2 c cooked chicken
- 8 tbsp. coconut oil, or fat of your choosing
- taco seasoning, to taste
- Peel jicama with a vegetable peeler.
- Thinly slice the jicama into discs, preferably with a mandoline slicer.
- If you slice it very thinly, the slices can be folded and used as taco shells. If the slices are thicker, you can use it as a tostada.
- Soak the jicama slices in cold water for 30 minutes.
- Drain and use for chicken tacos.
- Juice half of the lime; cut the other half into wedges. Slice avocados and dice green onions. Shred the chicken.
- Heat a quarter of the fat in a pan. Add shredded chicken to warm and season with taco seasoning to taste. Remove from heat and top with the lime juice.
- Serve on top of jicama tostada shells with avocados and green onions.