Jicama Tortilla Tacos
These tacos are incredibly refreshing, clean, and plant-based. They feature a jicama tortilla, spiced tempeh, and sweet Tropical Strawberry Salsa. These tacos are grain-free, paleo, vegan, oil-free, and absolutely delicious!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 8 Small Tacos
Ingredients
Taco Indredients
- 8 Jicama Tortillas
- 8 Ounces Tempeh
- 2/3 Cup Black Beans
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Paprika
- 1/4 Tsp Cumin
- 1/2 Tsp Lime Juice
- Salt and Pepper (if desired)
- 1 Small Avocado
Tropical Strawberry Salsa
- 10 Strawberries, Diced
- 1/2 Mango, Diced
- 1/4 Cup Red Onion, Diced Fine
- 6 Tbsp Red Bell Pepper, Diced Fine
- 1/4 Cup Cilantro
- 2 Tsp Fresh Squeezed Lime Juice
Instructions
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To make the salsa, dice all ingredients per the list above. Add 2 tsp fresh squeezed lime juice and toss the salsa to mix the various ingredients. Set aside.
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Dice a small avocado into small cubes and set aside.
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Break apart your tempeh into small chunks then add them to a small skillet on low-medium heat. Add all of the spices and lime juice and mix.
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Next add the drained black beans to the skillet. Allow the tempeh and beans to cook until tempeh begins to brown. Careful, small pieces of tempeh burn easily.
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If desired, heat your jicama tortillas. Otherwise, just lay them out on plates and fill each with the tempeh and bean mix, salsa, then avocado.
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Enjoy!
Notes
- Jicama tortillas can be tough to find. I've seen them at Whole Foods and HEB near the other pre-packaged and cut vegetables. If you can't find them you can also buy a raw jicama and use a mandoline to slice it as thinly as possible.
