There are many azure-blue-and-white-sand beaches that top lists of “The Ten Best Tropical Islands.” Exotic places like Fiji, Bora Bora, Tahiti. Their names evoke images...Read More
Tropical Tacos With Jicama Slaw
I can hold two conflicting thoughts with equal conviction, and I have no problem with that whatsoever.
For example: I generally like people who are educated and well-groomed, but I have a soft spot for people that swear with abandon.
I like to dress in black, but can’t resist the colors pink and orange together. (like this)
I like bananas — but not banana-flavored things — and the texture of pudding makes me gag, but I cannot be in the same room with banana pudding without eating every bit of it.
And while I detest hot, humid weather, I’m a sucker for tiki culture and hula girls and recipes from my vintage Trader Vik cookbooks — which were the inspiration for the Tropical Tacos with Jicama Slaw below.
Think of these tacos as the food to eat while watching Elvis in Blue Hawaii or planning a trip to Disney’s Enchanted Tiki Room. They’re a balance of sweet and hot, just like a day on the beach. Don’t be frightened of the jalapeño—it’s more flavorful than fiery—and sweet-cool ingredients like mango, carrots, and jicama balance the spiciness of the pepper.
Tropical Tacos with Jicama Slaw
Serves 2-4 | Prep 15 minutes | Cook 20 minutes | Whole30 compliant
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
1 tablespoon coconut oil
1 medium onion, diced
1 medium jalapeno, seeded and sliced
2 cloves garlic, crushed
1 pound ground turkey, pork or chicken
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon coconut aminos or homemade substitute
1 mango, cored, peeled, and diced
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.
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.
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.
Spoon turkey into individual lettuce leaves and top with carrot-jicama slaw.