Tacos with Jicama Shells

prep:30 minutes
cook:10 minutes to 15 minutes
Show nutritional information
  • Serves: 4
  • Calories: 369
  • Total Fat: 22g
  • Total Carbohydrate: 13g
  • Protein: 29g
We love lettuce-wrapped tacos, and taco salads, but with the addition of jicama in place of the typical corn flour shells, you really experience the full effect of a tasty taco recipe. The jicama adds the perfect crunch to this dish!

Serves: 4

Serves: 4decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Peel jicama and slice as thinly as possible using a mandoline or a sharp knife.
  2. Soak jicama slices in cold water for 30 minutes prior to serving.
  3. Place ground beef or turkey in a skillet and cook on medium heat until no longer pink.
  4. Add seasonings and stir until evenly distributed.
  5. Pat jicama slices dry, and top with lettuce, meat, game day guacamole , onion, and roasted Roma salsa.
  6. Garnish with cilantro and lime wedges, and serve.


The jicama slices will be much more flexible after soaking in water for 30 minutes, thus making them more pliable for the tacos.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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    1. Veronica
      November 30, -0001
    2. Veronica
      April 26, 2012

      I had a really hard time slicing the jicama thin enough to be taco shells, even with a mandoline. So, I kept the slices a little thicker and served the meal like a tostada… A little awkward to eat, but the seasoning in the turkey was delicious. May try again with lettuce wraps or as a guac topped turkey burger with jicama salad on the side 🙂

    3. arickhoff
      April 2, 2014

      I used the jicama like a tostada and then chopped up the leftovers for a salad. Seasoning was good!

    4. kiraviola
      July 24, 2014

      After reading the reviews, I just sliced the jicama into tostadas and the meal was good. The heavy seasoning gave the ground turkey a little more personality that ground turkey tends to have – yum! We used the avo/guac as kind of a “glue” to hold everything on. Sure, it is messy, but that’s ok!

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