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.
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
pico de gallo
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