You only need to make these fresh jicama tortillas to spice up taco night! This recipe is entirely made of vegetables, unlike other keto tortilla or cheese taco shell recipes. Even if low-carb flours are fantastic, jicama has a higher nutritional value than any low-carb flour tortilla.
Ingredients:
- 1 large jicama, peeled and sliced into thin rounds
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
Instructions:
- Preheat oven to 375°F (190°C).
- In a small bowl, mix together the olive oil, garlic powder, paprika, cumin, and salt.
- Brush both sides of the jicama rounds with the oil and spice mixture.
- Place the jicama rounds on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the jicama rounds are tender and slightly browned.
- Let the jicama rounds cool for a few minutes before using them as tortillas or wraps.
- Fill with your desired filling, roll up, and enjoy!
Nutrition Facts:
- Calories: 25
- Total Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 6g
- Dietary Fiber: 4g
- Sugars: 1g
- Protein: 1g
