These are the perfect tacos for when you want to go low carb but just don’t feel like another lettuce wrap.
Jicama makes the perfect taco shell replacement for a fresh and fiber packed crunch. If you’re not familiar with jicama, it’s a root vegetable with thick, brown skin and mostly grown in Mexico and Central America. You don’t eat the skin. The fleshy, white inside is like a cross between an apple and a potato. It’s low carb and can be eaten raw. Jicama contains minerals, like calcium, phosphorus, potassium, magnesium, and manganese.
This is a complete blood sugar balancing Fab Four meal. Protein from the shrimp. Fat from the avocado oil and avocado. Fiber and greens from the cole slaw, cilantro and avocado.
If you’re a taco lover and want other taco recipes that are tasty and blood sugar friendly, here are my favorites:
