Last week I started a new job and it has been insane. Leaving early, staying late and so many meetings, I’m lucky if I see my desk before 5pm. Planning out careful breakfasts, snacks and lunches is a thing of the past. I haven’t had a minute to sleep, let alone cook or write a blog post! With that in mind, Fast n’ Easy Fridays is probably more important than ever! Here’s a very fast dinner option that is healthy, fresh and of course, vegan and gluten free.
Small note: For all of you non-vegans out there: These tacos are great when combined with Fish (we like Tilapia) and Goat Cheese. I’m still on the Whole Foods Healthy Challenge, so I had to pass, but through this challenged I’ve learned that a non-meat diet is not conducive to my (already very restricted) dietary lifestyle, so I’ll be excited to add some fish to this recipe very soon!
1 peeled Jicama – cut into cubes (see Helpful Tip below for peeling)
1 avocado, sliced
½ cup shredded red cabbage
2 cups spinach
1 cup baby tomatoes
1 lime, juiced
Gluten Free Corn Tortilla shells
Cut up all vegetables and place on Corn Tortilla. Liberally squeeze lime juice on taco and eat. Fast, healthy and easy!
Helpful tip: I love jicama and have been known to eat it like an apple. But, it is such a pain to peel! Don’t use a potato peeler which can take upwards of an hour due to Jicama’s thick skin. Instead, cut the top off, and make a slit just below the peel. Jicama has a distinct ‘grain’ and if you peel back the skin in the direction of the grain, it will come up easily. Just keep cutting little slits under the peel and peeling back with your fingers in the direction of the ‘grain’.