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Crunchy Berbere Jicama 'Tacos'
with collard slaw / tomato relish

Active: 40 Total: 40

Berbere is a North African spice blend that has quickly gained a lot of fans in our community of home cooks. It gives these nontraditional paleo 'tacos' a spicy, flavorful foundation. We love the addition of a slaw made from hearty collard greens. 
Smarts: Collard greens are usually simmered for a long time before being served, but they retain their rich green color and earthy flavor when served raw in this slaw. Be sure to slice them very thin so they are easy to eat. 



Crunchy Berbere Jicama 'Tacos':
  • Berbere spice - 2 tsp , more or less, depending on your spice preference
  • Paprika - 1 tsp
  • Garlic powder - 1 tsp
  • Salt - 1/2 tsp
  • Arrowroot powder - 1/8 tsp
  • Oil, cooking - 1 Tbsp
  • Turkey, ground - 1 lb
  • Water - 1/2 cup
  • Jicama wraps / taco shells - 8
Collard Slaw:
  • Collard greens - 1 bunch , stems discarded, leaves finely sliced (sub colelsaw mix)
  • Carrots - 4 oz , shredded (look for pre-shredded to save time)
  • Oil, cooking - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Salt - 1/2 tsp
  • Turmeric, ground - 1/2 tsp
  • Sesame seeds, white - 1/2 tsp
Tomato Relish:
  • Tomatoes, medium - 2 , finely chopped
  • Green onions - 2 stalks , finely chopped, green and white parts combined
  • Lime juice - 2 tsp


  1. Collard greens / Carrots - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Make taco seasoning - Combine Berbere, paprika, garlic powder, salt (portion for tacos), and arrowroot powder. (Can be done up to 5 days ahead)

  3. Make collard slaw - Whisk together oil (portion for slaw), vinegar, salt (portion for slaw), turmeric, and sesame seeds. Add collard greens and carrots and stir everything together. To tenderize the collard greens, you can use your hands to gently “massage” the dressing into the leaves. (Can be done 1 day ahead)

  4. Make relish - Chop tomatoes and green onions. Combine with lime juice. Season with some salt.

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  1. Heat a large skillet or Dutch oven (use one with a lid) with oil (portion for tacos). Add turkey and saute, breaking it apart, until just cooked through, 8 to 10 minutes. Sprinkle taco seasoning over top and saute until fragrant, 1 to 2 minutes more.

  2. Stir water into turkey and bring to a simmer. Cover with a lid and cook, covered, for 5 minutes to let the flavors come together. Remove the lid and let any excess liquid cook off. 

  3. Set out taco toppings - turkey, collard slaw, and tomato relish. Fill jicama wraps at the table, serving any extra slaw on the side. Enjoy!



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