Vegan Low Carb Tacos with Jicama Taco Shells (Tortillas)

So breakfast taco is a thing in Texas. After been here for almost six years, I have grown accustomed to this idea. Lately, I have stirred away from them because of the tortilla.

Since I already eat unsalted tortilla chips with nachos, I would use lettuce to make tacos for lunch or dinner.

While I was doing my regular exploring in the grocery store, I came across some Jicama taco shells (tortillas).

This was my first time seeing these. I took my phone out and opened up google and found out that they are low carb, high fiber, high antioxidants, a root vegetable, and the taste is fine.

Excitement is in the air. I couldn’t wait to get home. There is all type of ways to make tacos. I change mine up all the time. Lately, I have been loving this quick recipe.

I didn’t document any measurements because no two tacos are ever the same. To me, the measurements of the ingredients will depend on what taste I am going for at the moment.

Let me say, the jicama taco shells (tortillas) are great. I couldn’t believe it. They have a little crunch and compliment the flavors of the ingredients you add to the tacos nicely. My kids love them too. This is always a plus. My family will let me know if the taste is off.

Ingredients

Jicama taco shells (tortillas)
black beans ( I didn’t use much for the tacos because I was going for low carb)
vegan mozzarella shredded cheese
shredded lettuce
pico de gallo
salsa
avocado
lime
cilantro

Mix all the ingredients to your liking. Lastly, squeeze the lime on top. Viola! A low carb delicious taco is born.

So, if you’re looking for a low carb or light alternative to tortilla, check out jicama taco shells (tortillas).

Wishing you all a beautiful weekend

Until next

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