Pineapple and Kale Tacos

Name: Pineapple and Kale Tacos
Prep time: 20 min
Cook time: 20 min
Yield: 1
Cuisine: Mexican
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))

Posted on September 20, 2015 by Jenna Davila in Main Dish

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

What’s the difference between a fruit and a vegetable? Some say that a fruit contains seeds. But then peppers, cucumbers and squash are fruit… Does that mean they aren’t vegetables? What is a vegetable, anyways? Are fruits just a type of vegetable?

Whatever the answers to those questions, you can be sure that these tacos are full of fruits and vegetables. And a whole lot more than just kale and pineapple! The taco shells are jicamas! And inside the tacos you’ll find zucchini, tomatoes onion and strawberries. These definitely aren’t your average tacos. They are, in fact, much much better.

But no tacos would be complete without a zesty sauce! These ones come with their own special lime and cilantro dressing. A super fun recipe, and a way to enjoy raw vegan tacos that are gluten free!

For dessert… more tacos?

But no tacos would be complete without a zesty sauce! These ones come with their own special lime and cilantro dressing. A super fun recipe, and a way to enjoy raw vegan tacos that are gluten free!

For dessert… more tacos?

Ingredients

Taco Shells

2 jicamas (large, peeled and sliced as thin as possible)

Filling

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)

Dressing

2 scallions
2 tomatillos
2 Tbsp lime juice (fresh)
1/2 avocado
1/2 cup cilantro (depending on your taste)

Servings:

Units:

Directions

Prep

20 min

Total

20 min

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!!

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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Chef: Jenna Davila

I love experimenting in the kitchen and coming up with unique meals that will satisfy even the pickiest eaters – trust me, you don’t have to be on a raw diet to enjoy these recipes!