Gerson Jicama Tacos

Posted by The Gerson Institute on Wednesday, February 26, 2020 · Leave a Comment

INGREDIENTS | Serves 4

1/2 jicama, peeled, thinly sliced (will make about 8 taco shells)

Vegetable assortment of your choice: zucchini, kale, broccoli, bell pepper, tomato, etc.

1/4 red cabbage, shredded

1/2 cup Salsa Verde

Cilantro

DIRECTIONS

Use a mandoline to create even, uniform slices of jicama.
Soak jicama slices in purified water for 30 minutes (jicama slices will serve as taco shells).
Once shells are pliable, divide vegetables and red cabbage among them.
Finish by drizzling with Gerson Salsa Verde and topping with cilantro.

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