These little Guaco Tacos are easy to make grain free, gluten free and dairy free and are perfect for anytime. These are great if you have just made your guacamole or if you have some left over from your big game party! You will absolutely love these.
I first had a version of these little bundles in LA at José Andrés restaurant The Bazaar (review coming soon). Of course he had a really creamy version of guacamole in his little bundles and they held together like a little pouch. He added a little crunch into the bottom with some crumbled Fritos. I tried that and it was good but the secret to the crunch is really in the “shell” so you can keep it grain free by not using them.
So the secret to the crunch is the “shell”. It’s thinly sliced jicama. Yep you read that right. All you need is a way to slice them. A mandoline or V slicer works great. They are as much fun to make as they are to eat. Just in case you don’t eat all the ones you make, they will still be crunchy the next day. Jicama is a great vegetable to use for this too because they will not discolor.
Now that I’ve shared this little secret can you just imagine all the fun things that can go into thin slices of jicama. But for these grab your guacamole recipe and lets get started.
jicama peeled and sliced thin
fresh cilantro sprigs
After you peel the jicama slice it as thin as you can.
Next I lay out some slices onto a plate and if you want to add in crunched up Fritos do that first. Then spoon on a teaspoon of guacamole. You can top each one of these with a sprig of fresh cilantro or just the plate.
Pick it up and shape as a taco or whatever you fancy.
These make a great snack, topping to your favorite Mexican dish or even potato skins. Let me know how you use them.[amd-zlrecipe-recipe:16]