Name: Pineapple and Kale Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 jicamas ((large, peeled and sliced as thin as possible)); 2 cups kale ((shredded)); 2 cups pineapple ((diced)); 2 cups zucchinni ((diced)); 2 cups tomatoes ((diced)); 1 cup onion ((red, diced)); 1 cup strawberries ((diced)); 1/2 avocado ((diced)); 2 scallions; 2 tomatillos; 2 Tbsp lime juice ((fresh)); 1/2 avocado; 1/2 cup cilantro ((depending on your taste))

Pineapple and Kale Tacos

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 1

Ingredients Method

Ingredients

2 jicamas (large, peeled and sliced as thin as possible)
2 cups kale (shredded)
2 cups pineapple (diced)
2 cups zucchinni (diced)
2 cups tomatoes (diced)
1 cup onion (red, diced)
1 cup strawberries (diced)
1/2 avocado (diced)
2 scallions
2 tomatillos
2 Tbsp lime juice (fresh)
1/2 avocado
1/2 cup cilantro (depending on your taste)

Method

Place thinly sliced jicama pieces into a dehydrator for 3-4 hours (or until soft enough to fold) on 115 degrees.
Add filling into a large bowl. Blend all the dressing ingredients together and pour over filling, mix well.
When the jiamca is soft enough to fold, take out of the dehydrator, add filling, fold and ENJOY!!