5 from 6 votes
If you love chorizo, you will love these tacos! Radish-Jicama Slaw balances the richness and bold flavor of the chorizo perfectly, and it all stays wrapped up thanks to my grain-free pumpkin seed flour tortillas. Packed with nutrients and flavor, yet grain-free, dairy-free, low carb and Paleo, these Chorizo Tacos are a fun and healthy way to enjoy breakfast, Taco Tuesday, or Cinco de Mayo!
Paleo Chorizo Tacos with Radish-Jicama Slaw
Prep Time
25 mins
Cook Time
30 mins
Total Time
30 mins
 
If you love chorizo, you will love these tacos! Radish-Jicama Slaw balances the richness and bold flavor of the chorizo perfectly, and it all stays wrapped up thanks to my grain-free pumpkin seed flour tortillas. Packed with nutrients and flavor, yet grain-free, dairy-free, low carb and Paleo, these Chorizo Tacos are a fun and healthy way to enjoy breakfast, Taco Tuesday, or Cinco de Mayo!
Course: Breakfast, Main Course
Cuisine: Mexican
Servings: 8 tacos
Calories: 394 kcal
Author: Laura Duffy
Ingredients
Pumpkin Seed (Pepita) Tortillas
  • 1 cup pumpkin seeds (pepitas), ground into a powder
  • 1/2 cup tapioca starch
  • 1/4 tsp xanthan gum
  • 1/4 tsp salt
  • 1 1/4 - 1 1/2 cups water
Chorizo Tacos with Radish-Jicama Slaw
  • 15 oz chorizo (remove the casing, if not using Mulay's)
  • 1/2 cup radishes, sliced (about 5-6 radishes)
  • 1/2 - 2/3 cup jicama, julienned (about half of a jicama root)
  • 1 Tbsp lime juice
  • 1 Tbsp cilantro, chopped
  • 1 Tbsp scallions, slivered
  • 1/8 tsp salt
  • 2 avocados
Instructions
  1. Heat a griddle over low heat. Mix up the batter for the Pumpkin Seed (Pepita) Tortillas. Start making the tortillas, using 1/4 cup of batter for each. Set on a towel on the kitchen counter to cool when done.
  2. While the tortillas cook, heat a skillet over medium heat. Add the chorizo and cook, using a spatula to crumble. Cook about 15 minutes or until cooked through. Set aside when done.
  3. Prepare the Radish-Jicama Slaw while the tortillas and chorizo cook. Cut the ends off the radishes, cut in half and then slice each half thinly. Place in a bowl and set aside.
  4. Cut the ends off the jicama. Using a sharp knife, make downward cuts to remove the skin. Cut into pieces small enough for the mandolin, if necessary. Julienne the jicama and add to the bowl with the radishes.
  5. Sliver the scallions and cilantro next and add to the bowl along with the salt. Toss to combine and set aside.
  6. Cut each avocado in half and remove the seed. Use a spoon to scoop out the flesh and place flat (cut) side down. Scrape away any brown spots before slicing.
  7. Prepare the tacos with 3 slices of avocado, about 2 Tbsp of cooked chorizo and a small handfull of Radish-Jicama Slaw.