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Crispy Paleo Beef Tacos with Jicama Shells

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These crispy paleo beef tacos feature crunchy jicama shells and a savory, spiced ground beef filling, offering a low-carb, flavorful alternative to traditional taco shells.

Ingredients

Scale
  • 1 large jicama (about 2–3 pounds), peeled and sliced into thin rounds (about 1/4 inch thick)
  • 1 tablespoon olive oil or avocado oil (for brushing shells)
  • Pinch of sea salt (to season shells)
  • 1 pound (450g) ground grass-fed beef
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon tomato paste (optional)
  • Juice of 1 lime
  • Fresh cilantro leaves, chopped (for topping)
  • Thinly sliced radishes (for topping)
  • Avocado slices or guacamole (for topping)
  • Pico de gallo or fresh salsa (for topping)
  • Optional: Paleo-friendly hot sauce or a drizzle of olive oil (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Peel the jicama and slice into 1/4-inch thick rounds. Pat dry with paper towels to remove excess moisture.
  2. Arrange jicama slices on a parchment-lined baking sheet. Brush each slice lightly with olive or avocado oil and sprinkle with sea salt.
  3. Bake for 15-20 minutes, flipping halfway through, until edges brown and slices are crisp but still flexible. Watch closely to avoid burning.
  4. While jicama bakes, heat a skillet over medium-high heat. Add ground beef and cook, breaking apart with a spatula until browned, about 5-7 minutes.
  5. Add chopped onion and garlic to the beef and sauté until softened, about 3 minutes.
  6. Stir in smoked paprika, cumin, chili powder, oregano, sea salt, and black pepper. Mix well to coat beef evenly.
  7. Add tomato paste if using and cook for another 2 minutes. Remove from heat and squeeze lime juice over the mixture, stirring to combine.
  8. Remove jicama shells from oven and let cool slightly to hold shape.
  9. Spoon beef filling onto each jicama shell.
  10. Top with fresh cilantro, sliced radishes, avocado, and pico de gallo or salsa. Add hot sauce or a drizzle of olive oil if desired.
  11. Serve immediately while shells are still crispy.

Notes

Pat jicama slices dry before oiling to ensure crispiness. Toast spices briefly with beef to enhance flavor. Avoid overcrowding the pan when browning beef to get a good sear. Double-layer jicama slices if too fragile. Reheat jicama shells in oven to restore crunch.

Nutrition

Keywords: paleo tacos, low-carb tacos, jicama shells, beef tacos, gluten-free tacos, healthy tacos, grain-free, dairy-free

Find it online: https://sizzlesprout.com/crispy-paleo-beef-tacos-with-jicama-shells-easy-low-carb-recipe/