Tortillas (or a taco shell in this case) have so many uses and are something a lot of people newly diagnosed with celiac disease turn to in place of sandwiches. The first step is always the corn tortilla, but not only is corn not such a great choice for a celiac, but they also get really boring after a while. The next step is usually the store-bought tortillas made from rice flour — I personally think these have a pretty good flavor, but they don’t fold well at all and the fact that they’re made out of rice is enough for me to seek a grain-free alternative. The final step is to make your own tortillas from scratch using ingredients like flax or coconut flour. These taste great, fold nicely, and all in all, they’re both a great option.
I can’t even begin to tell you how excited I get when I discover a new way to do something. This tip from Chef Simone Shifnadel of Zenbelly Catering for a thinly sliced piece of jicama disguising itself as a taco shell is pure genius — I can’t wait to try this on our weekly taco night. I also love her recipe that she’s included for the guacamole as well as some seasoned beef that sounds as healthy as it is tasty.
Excerpt from recipe author:
I recently experienced something amazing at a little place called Poquito on 3rd st in San Francisco. They served their tacos in micro thin slices of crispy jicama. When it’s sliced this thin, it’s flexible, and doesn’t crack when you bite into it. The natural filling choice would be some kind of seafood, like shrimp, with some zesty cabbage. This is how I had them at Poquito, and they were delicious.
This week, I happened to have some grass fed ground beef on hand, so figured it was time for jicama tacos. That, and my boyfriend got me a mandolin recently, and I’ve been dying to use it. I realize that not everyone has one of these, but this recipe is a great motivator to get one!…