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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

  1. 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.
  2. Dice a small avocado into small cubes and set aside.
  3. 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.

  4. 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.

  5. 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.
  6. 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.