If you love chorizo, you will love these tacos! Radish-Jicama Slaw balances the richness and bold flavor of the chorizo perfectly, and it all stays wrapped up thanks to my grain-free pumpkin seed flour tortillas. Packed with nutrients and flavor, yet grain-free, dairy-free, low carb and Paleo, these Chorizo Tacos are a fun and healthy way to enjoy breakfast, Taco Tuesday, or Cinco de Mayo!
Of all of the different types of sausages out there, chorizo might be my favorite. It's flavor is so robust that it elevates every dish it's part of. And yeah, I also like that it's greasy. But it's that bigger-than-life flavor that can also make cooking with chorizo challenging. What do you top it with? Of course, cheese and sour cream are excellent on chorizo, but what can you put on chorizo if you're aiming for dairy-free or Paleo? Plop a glob of guacamole on chorizo and you find your taste buds in the middle of a flavor war. What's a chorizo-loving girl to do?
Well, I'm doing a little happy dance because I figured out the perfect solution. These Paleo Chorizo Tacos are topped with a radish and jicama slaw that is lightly dressed with lime juice, scallions and cilantro. It's so light and refreshing, and it just happens to perfectly balance the richness and bold flavors of chorizo. In fact, it's such a perfect combination that you won't miss dairy on this taco one bit!
Health Benefits & Nutrition Info
The Radish-Jicama Slaw doesn't just add fresh flavors and crunch to these Paleo Chorizo Tacos, it also adds plenty of nutrients and surprising benefits for your health:
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Radishes contain vitamin C and small amounts of other important nutrients, such as potassium, manganese, copper, folate and vitamin B6. While radishes may contain most of these nutrients in small amounts, radishes offer other benefits that are quite impressive. As a member of the brassicafamily, radishes contain compounds that fight cancer called isothiocyanates. They also contain a protein called RsAFP2 that acts as a natural antifungal by killing Candida albicans, a yeast that can overgrow in the human body and cause problems like athlete's foot, thrush, yeast infections and digestive upset (source).
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Jicama is also a great source of vitamin C, potassium and the B-vitamins, but perhaps the most impressive benefit of this tuber is its fiber content. Not only does jicama contain plenty of fiber, the majority of the fiber in jicama is inulin, a prebiotic fiber that's so loved by beneficial bacteria that it promotes a healthy population of probiotics in the gut (source).
While not part of the Radish-Jicama Slaw, the avocado in this recipe lends a neutral flavor and creamy texture to the experience of these Chorizo Tacos as well as lots of nutrients and health benefits. Avocado is a great source of vitamin B5 (pantothenic acid) and folate, vitamin K, potassium, copper, vitamin E and vitamin C, as well as fiber, phytosterols and the same monounsaturated fats found in olive oil (source). All of this is why avocado has earned the name "superfood" and why research has found avocado to be so good for heart health.
Let's not forget about all of the nutrients in the tortillas, because those pretty things aren't your ordinary tortillas. That's right, I used my grain-free Pumpkin Seed Flour Tortillas to make these tacos, and they are packed full of nutrients. There are only a few ingredients, the primary one being ground pumpkin seeds, which are rich in zinc, magnesium, manganese, copper and iron, as well protein and fiber. Using tortillas that are made with something so nutrient dense really is a clever way to sneak more nutrients into yummy tacos, if I do say so myself!
All of this means that these tasty tacos are lower in carbs than most tacos as well as gluten-free, grain-free, dairy-free, egg-free, nut-free and Paleo. Don't forget, they're also nutrient dense, which means these Paleo Chorizo Tacos with Radish-Jicama Slaw would be a great way to start or end any day, or to celebrate Taco Tuesday or Cinco de Mayo!
Radish-Jicama Slaw perfectly balances the richness and bold flavor of the chorizo in these Paleo Chorizo Tacos, and it all stays wrapped up thanks to my grain-free Pumpkin Seed Flour Tortillas!Click To Tweet
Helpful Hints, Tools & Ingredients
Links to products are included below as part of this section. Some of them are affiliate links, which means that I may receive a small commission if you purchase a product through one of my links. Don't worry, it doesn't change the price you pay. Thank you for supporting Taste Abounds!
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Let's face it, not everyone knows how to cut jicama. It's an awkward shape, has thick skin, and it's just...hard. There are tricks that make it fairly easy, though. If you want to see them, click here.
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My all-time favorite chorizo is Mulay's. The amount of fat and spice combination that they use is right on point, the ingredients are simple and natural, and they only source meat from farms that use certified humane and sustainable farming practices. But they go even further by producing sausages that are certified Paleo and allergen free! I buy Mulay's Chorizo at Natural Grocers, but I've seen it at other stores, as well.
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See my Pliable Pumpkin Seed (Pepita) Tortillas post for my helpful hints on purchasing pumpkin seeds, including pumpkin seeds that are certified free from gluten, dairy, soy and nuts. It contains a lot of other helpful information and a short video showing you how easy it is to make the tortillas. Click the link above or here to check it out.
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A mandolin is a necessity for julienne slicing vegetables (unless you're a professionally-trained chef and have wicked cool knife skills). It makes julienne slicing the jicama in this recipe a breeze! I picked up this 3Haus Mandolin for about $25 and I love it. Not only does it slice super thin, but it switches to julienne mode with just the turn of a knob. It's also easy to clean and comes with a finger guard (so you don't slice your vegetables and your fingers). Click the image below to check it out!
Paleo Chorizo Tacos with Radish-Jicama Slaw
Now that we've covered how great these tacos taste, how nutritious they are and my secrets to making this recipe, here it is.
Paleo Chorizo Tacos with Radish-Jicama Slaw
If you love chorizo, you will love these tacos! Radish-Jicama Slaw balances the richness and bold flavor of the chorizo perfectly, and it all stays wrapped up thanks to my grain-free pumpkin seed flour tortillas. Packed with nutrients and flavor, yet grain-free, dairy-free, low carb and Paleo, these Chorizo Tacos are a fun and healthy way to enjoy breakfast, Taco Tuesday, or Cinco de Mayo!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 8 tacos
Calories 394 kcal
Ingredients
Pumpkin Seed (Pepita) Tortillas
- 1 cup pumpkin seeds (pepitas), ground into a powder
- ½ cup tapioca starch
- ¼ tsp xanthan gum
- ¼ tsp salt
- 1 ¼ - 1 ½ cups water
Chorizo Tacos with Radish-Jicama Slaw
- 15 oz chorizo (remove the casing, if not using Mulay's)
- ½ cup radishes, sliced (about 5-6 radishes)
- ½ - ⅔ cup jicama, julienned (about half of a jicama root)
- 1 Tbsp lime juice
- 1 Tbsp cilantro, chopped
- 1 Tbsp scallions, slivered
- ⅛ tsp salt
- 2 avocados
Instructions
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Heat a griddle over low heat. Mix up the batter for the Pumpkin Seed (Pepita) Tortillas. Start making the tortillas, using ¼ cup of batter for each. Set on a towel on the kitchen counter to cool when done.
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While the tortillas cook, heat a skillet over medium heat. Add the chorizo and cook, using a spatula to crumble. Cook about 15 minutes or until cooked through. Set aside when done.
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Prepare the Radish-Jicama Slaw while the tortillas and chorizo cook. Cut the ends off the radishes, cut in half and then slice each half thinly. Place in a bowl and set aside.
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Cut the ends off the jicama. Using a sharp knife, make downward cuts to remove the skin. Cut into pieces small enough for the mandolin, if necessary. Julienne the jicama and add to the bowl with the radishes.
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Sliver the scallions and cilantro next and add to the bowl along with the salt. Toss to combine and set aside.
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Cut each avocado in half and remove the seed. Use a spoon to scoop out the flesh and place flat (cut) side down. Scrape away any brown spots before slicing.
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Prepare the tacos with 3 slices of avocado, about 2 Tbsp of cooked chorizo and a small handfull of Radish-Jicama Slaw.
Nutrition Facts
Paleo Chorizo Tacos with Radish-Jicama Slaw
Amount Per Serving
Calories 394
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 9g56%
Cholesterol 46mg15%
Sodium 776mg34%
Potassium 544mg16%
Carbohydrates 13g4%
Fiber 4g17%
Protein 16g32%
Vitamin A 80IU2%
Vitamin C 7.4mg9%
Calcium 17mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Whether you make these Chorizo Tacos with Radish-Jicama Slaw for breakfast, brunch, Taco Tuesday or Cinco de Mayo, I sure do hope you enjoy them!
Disclosure: this post includes affiliate links for convenience. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Need these tacos in my life! Chorizo is always a great and very flavorful idea 🙂
I'm so ready for Cinco De Mayo and these tacos with the pepita seed tortillas! I love that radish jicama slaw too!
Wow, I never would have thought to make tortillas out of pumpkin seeds before. Genius!
These look amazing! I have been in SUCH a dinner rut lately. Can't wait to try these for my family!!
I have had a mandoline for YEARS and never know what to do with it. But I also never thought of making a jicama slaw which is brilliant! I love chorizo, too, so everything about this post is great. 🙂
OMG! Everything looks so good. I'm drooling just by looking at it!
My kind of dinner! The crunchy slaw along the spicy meat filling...SO good!