Health Benefits & Nutrition Info
Radishes contain vitamin C and small amounts of other important nutrients, such as potassium, manganese, copper, folate and vitamin B6. While radishes may contain most of these nutrients in small amounts, radishes offer other benefits that are quite impressive. As a member of the brassicafamily, radishes contain compounds that fight cancer called isothiocyanates. They also contain a protein called RsAFP2 that acts as a natural antifungal by killing Candida albicans, a yeast that can overgrow in the human body and cause problems like athlete’s foot, thrush, yeast infections and digestive upset (source).
Jicama is also a great source of vitamin C, potassium and the B-vitamins, but perhaps the most impressive benefit of this tuber is its fiber content. Not only does jicama contain plenty of fiber, the majority of the fiber in jicama is inulin, a prebiotic fiber that’s so loved by beneficial bacteria that it promotes a healthy population of probiotics in the gut (source).
Let’s not forget about all of the nutrients in the tortillas, because those pretty things aren’t your ordinary tortillas. That’s right, I used my Pliable Pumpkin Seed (Pepita) Tortillas to make these tacos, and they are packed full of nutrients. There are only a few ingredients, the primary one being ground pumpkin seeds, which are rich in zinc, magnesium, manganese, copper and iron, as well protein and fiber. Using tortillas that are made with something so nutrient dense really is a clever way to sneak more nutrients into yummy tacos, if I do say so myself!
Helpful Hints, Tools & Ingredients
Let’s face it, not everyone knows how to cut jicama. It’s an awkward shape, has thick skin, and it’s just…hard. There are tricks that make it fairly easy, though. If you want to see them, click here.
My all-time favorite chorizo is Mulay’s. The amount of fat and spice combination that they use is right on point, the ingredients are simple and natural, and they only source meat from farms that use certified humane and sustainable farming practices. But they go even further by producing sausages that are certified Paleo and allergen free! I buy Mulay’s Chorizo at Natural Grocers, but I’ve seen it at other stores, as well.
See my Pliable Pumpkin Seed (Pepita) Tortillas post for my helpful hints on purchasing pumpkin seeds, including pumpkin seeds that are certified free from gluten, dairy, soy and nuts. It contains a lot of other helpful information and a short video showing you how easy it is to make the tortillas. Click the link above or here to check it out.
A mandolin is a necessity for julienne slicing vegetables (unless you’re a professionally-trained chef and have wicked cool knife skills). It makes julienne slicing the jicama in this recipe a breeze! I picked up this 3Haus Mandolin for $22 and I love it. Not only does it slice super thin, but it switches to julienne mode with just the turn of a knob. It’s also easy to clean and comes with a finger guard (so you don’t slice your vegetables and your fingers). Click the image below to check it out!
Chorizo Tacos with Radish-Jicama Slaw
Gluten-free | Grain-free | Egg-free | Nut-free | Dairy-free | Paleo | Whole30 | Low Glycemic
Pumpkin Seed (Pepita) Tortillas
- 1 cup pumpkin seeds (pepitas), ground into a powder
- 1/2 cup tapioca starch
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 1 1/4 - 1 1/2 cups water
Chorizo Tacos with Radish-Jicama Slaw
- 15 oz chorizo (remove the casing, if not using Mulay's)
- 1/2 cup radishes, sliced (about 5-6 radishes)
- 1/2 - 2/3 cup jicama, julienned (about half of a jicama root)
- 1 Tbsp lime juice
- 1 Tbsp cilantro, chopped
- 1 Tbsp scallions, slivered
- 1/8 tsp salt
- 2 avocados
Heat a griddle over low heat. Mix up the batter for the Pumpkin Seed (Pepita) Tortillas. Start making the tortillas, using 1/4 cup of batter for each. Set on a towel on the kitchen counter to cool when done.
While the tortillas cook, heat a skillet over medium heat. Add the chorizo and cook, using a spatula to crumble. Cook about 15 minutes or until cooked through. Set aside when done.
Prepare the Radish-Jicama Slaw while the tortillas and chorizo cook. Cut the ends off the radishes, cut in half and then slice each half thinly. Place in a bowl and set aside.
Cut the ends off the jicama. Using a sharp knife, make downward cuts to remove the skin. Cut into pieces small enough for the mandolin, if necessary. Julienne the jicama and add to the bowl with the radishes.
Sliver the scallions and cilantro next and add to the bowl along with the salt. Toss to combine and set aside.
Cut each avocado in half and remove the seed. Use a spoon to scoop out the flesh and place flat (cut) side down. Scrape away any brown spots before slicing.
Prepare the tacos with 3 slices of avocado, about 2 Tbsp of cooked chorizo and a small handfull of Radish-Jicama Slaw.
Whether you make these Chorizo Tacos with Radish-Jicama Slaw for breakfast, brunch, Taco Tuesday or Cinco de Mayo, I sure do hope you enjoy them!
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