Who loves breakfast? How about tacos? (You all should have your hands raised high) These breakfast tacos with jicama tortillas are the new breakfast burrito.
I’m fairly new to the world of Jicama, which is a bit surprising because it is abundant where I live, especially in the Mexcian Grocery Stores (which I frequent a lot) Jicama is a tuberous root, similar to a turnip, but somewhat flavorless. You can eat them raw or brush a little oil on them and pan fry them. You can also cook them up in the oven and make Jicama chips. They are really quite versatile and also high in vitamin C (1 medium jicama = 221% of your daily value) and dietary fiber!
If you can’t find Jicama, celery root works just as well. You slice it and cook it up just like your would with jicama.
I’ve been really trying to step up my breakfast game and I’m pretty sure these just took the trophy! You can add whatever combo of flavors you’d like into the tacos, although whenever I think of tacos I go straight for a Mexican style! If you are currently doing a Whole30, remember to look for chorizo that has no added sugar (Pederson’s has some)
Ingredients
- 1 medium jicama, sliced very thinly
- 1 tbl avocado oil + some for brushing jicama
- 1 lb chorizo
- 8 eggs, whisked
- 1 1/2 cups kale, chopped
- 1 tsp of salt
- Micro greens
- 1/2 cup red onion, diced
- Squeeze of lime
Instructions
- Add oil to a large skillet and get it nice and hot.
- Once hot, add in your chorizo and cook until done, 5-7 min.
- While chorizo is cooking, thinly slice your jicama and set aside. (Make sure it is not too thick, or else you will not be able to bend them into tortillas)
- Grab a bowl and crack your eggs into it. Whisk up and add to your chorizo. Mix until eggs are scrambled. Add in your salt and chopped kale, mix again, and remove skillet from heat.
- Heat up a small pan. Brush both sides of jicama with a little oil and then place into the pan.
- Cook 2-3 min each side. The jicama will become soft and pliable. Repeat with other sliced pieces.
- Once jicama is done, add in your chorizo/egg mixture.
- Top with some micro greens, diced red onion and a squeeze of lime!
As I mentioned before in the recipe; it’s really important that you slice the Jicama very thinly. I suggest a mandolin slicer, but a very sharp knife will also do the trick! Just watch those little fingers of yours on whichever method you choose!
If you can’t find Jicama here are other ideas for you to use as the shell for your tacos…..Butter lettuce. Half slice and roasted poblano peppers, raw or roasted bell peppers, you could even use sweet potato toast or stuff all of it into a potato!
Whole30: yes
Paleo: yes
What type of chorizo do you use?
I get my chorizo at the Mexican grocery store near us. They make it in house and its ground instead of in sausage form. If you do not have a Mexican grocer near you, most regular grocery stores will have ground chorizo near the pork section of the meat department. You can also find chorizo sausage and just remove the casing and cook it up just like ground beef!