What could be better than spicy beef tacos, made with paleo-approved jicama tortillas? The artist behind this beautiful dish is Roxann Lewis, author of Eat Pretty Food and a certified Primal Health Coach!
The Primal Health Coach program is designed for health-conscious individuals who want to adopt a primal lifestyle, and teach others how to live happy and healthy too! Well versed in nutrition science and whole-body strength and conditioning, our primal health coaches have an amazing impact in their communities, and we're so inspired by Roxann's work!
About Roxann Lewis
Roxann Lewis is Texas born and raised, a wife, and mother of one! Graduating from University of Texas, Roxann taught middle school for five years before deciding to stay home after her son was born. A certified Primal Health Coach, Roxann loves to do Crossfit, spin, entertain, cook, and take pictures of food!
Roxann adopted a primal lifestyle to heal from leaky gut and gastritis. By adapting her old favorite recipes to accommodate her new dietary needs, Roxann was able to accomplish through diet what medications couldn't do. Inspired, Roxann started her blog, Eat Pretty Food, to help others to make sustainable, healthy changes to their diets too. Today, Roxann encourages her clients to improve their health by incorporating nutrient-dense, whole foods into their meals.
Jicama Beef Tacos with Primal Kitchen® Avocado Oil
- 2 Tbsp Primal Kitchen® Avocado Oil
- 2 large yellow onions (diced)
- 2 pounds grass-fed beef
- 2 Tbsp taco seasoning (we like Primal Palate)
- 1/2- 1 cup water
- Jicama tortillas (pre-cut)
For the toppings....
- 1 lime
- 2 cups cilantro
- 2 cups cabbage
- Goat cheese
- 4 avocados (pitted and sliced)
- Salsa, pico de gallo, hot sauce, and/or toppings of your choice
- Heat the Primal Kitchen® Avocado Oil in a large skillet over medium-high heat.
- Add the onions, stirring occasionally until they carmelize. Remove from the skillet and set aside.
- Add ground beef to the same skillet, and brown over medium heat.
- Add taco seasoning and water (you can drain and add 1 cup water, or leave the fat and add half the water).
- Simmer on medium-low until the water cooks out.
- Serve the beef and onions onto the tortillas.
- Top with goat cheese, cilantro, cabbage, pico de gallo, slices of avocado, hot sauce, salsa, and any other desired toppings.