Jenny Craig Recipe Creation: Carnita Fajita Jicama Tacos | No Thanks to Cake
Ingredients
- 1 pkg Jenny Craig Slow Cooked Carnitas and Peppers
- 5 jicama taco shells
- 1/3 cup red bell pepper, spiralized and chopped
- 1/4 cup red onion, spiralized and chopped
- 1/3 cup spinach, shredded
- 1 squeeze fresh lime juice
- cooking spray
- salt and pepper
- hot sauce, optional
Instructions
To Make the Jicama Taco Shells
- Peel your jicama, and thinly slice the jicama into tortilla-shaped rounds. Use a mandolin if you have one, being extremely careful due to the sharpness of the tool.
To Make the Taco Filling
- Prepare the carnitas in the microwave, according to package instructions. Set aside.
- In a skillet prepared with cooking spray, saute peppers and onions over medium heat. Season with salt and pepper. Cook 3-4 minutes, until peppers and onions are tender and lightly caramelized. Stir frequently to avoid burning the peppers and onions. Note: If you don't have a spiralizer, you can thinly slice the peppers and onions with a knife. If you choose to create veggie spirals, roughly chop them before adding them to the pan to make them easier to manage.
- Add your carnitas to the skillet and stir to combine. Season with a light squeeze of a fresh lime.
Assembling Your Tacos
- Place your jicama shells on a plate. Add an equal amount of taco filling to each shell.
- Top each taco with 1-2 Tbsp. shredded spinach and hot sauce if desired.
Notes
This recipe was created in partnership with Jenny Craig.