Pineapple and Kale Tacos
Pineapple and Kale Tacos
Prep
20min
Total
20min
Servings
1
Ingredients
13
Level
Easy
Prep
20min
Total
20min
Servings
1
Ingredients
13
Level
Easy
Recipe by:Jenna Davila
Pineapple and Kale Tacos
Prep:20minTotal:20minServes:1
Ingredients
Taco Shells
  • 2jicamas(large, peeled and sliced as thin as possible)
Filling
Dressing
Directions
  1. Place thinly sliced jicama pieces into a dehydrator for 3-4 hours (or until soft enough to fold) on 115 degrees.
  2. Add filling into a large bowl. Blend all the dressing ingredients together and pour over filling, mix well.
  3. When the jiamca is soft enough to fold, take out of the dehydrator, add filling, fold and ENJOY!!
Ingredients
Taco Shells
  • 2jicamas(large, peeled and sliced as thin as possible)
Filling
Dressing
Directions
  1. Place thinly sliced jicama pieces into a dehydrator for 3-4 hours (or until soft enough to fold) on 115 degrees.
  2. Add filling into a large bowl. Blend all the dressing ingredients together and pour over filling, mix well.
  3. When the jiamca is soft enough to fold, take out of the dehydrator, add filling, fold and ENJOY!!
Directions
  1. Place thinly sliced jicama pieces into a dehydrator for 3-4 hours (or until soft enough to fold) on 115 degrees.
  2. Add filling into a large bowl. Blend all the dressing ingredients together and pour over filling, mix well.
  3. When the jiamca is soft enough to fold, take out of the dehydrator, add filling, fold and ENJOY!!
Notes

Kale Pineapple tacos

Jenna Davila

Chef: 

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!