This is the recipe for the Vegan Picadillo Tacos with Kohlrabi garnished with guacamole sauce
Print Recipe
5 from 16 votes

Vegan Picadillo Tacos

Make the vegan picadillo tacos with kohlrabi, jicama, walnuts, onion, jalapeños, Mexican spices, and Original Better Than Bouillon® Roasted Garlic Base. The classic Mexican Beef Picadillo inspires this recipe with a vegetarian twist.
Prep Time10 mins
Cook Time10 mins
Course: Main Dish
Cuisine: Mexican Cuisine
Keyword: jicama, kohlrabi, Tacos, vegan, vegetarian
Servings: 4 people
Calories: 269kcal
Author: Chef Adriana Martin
Cost: $30.00



  • 1 teaspoon coconut oil
  • 1/2 cup onion chopped
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Original Better Than Bouillon® Roasted Garlic Base
  • 2 cups jicama diced
  • 1 jalapeño deveined and chopped
  • 3 cups riced kohlrabi frozen or fresh
  • 1 cup walnuts roughly chopped
  • 1/2 teaspoon black pepper


  • In a skillet add the coconut oil and melt. Then sauté the onion and add the cumin and the paprika and stir. Add the Original Better Than Bouillon® Roasted Garlic Base and combine with the ingredients.
  • Integrate the jicama and the jalapeños. Add the riced kohlrabi and the walnuts. And finish with a pinch of black pepper.
  • Warm corn tortillas and prepare the tacos adding some of picadillo, garnishing with cilantro, purple onion, and guacamole.



Calories: 269kcal | Carbohydrates: 19g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Sodium: 32mg | Potassium: 660mg | Fiber: 10g | Sugar: 6g | Vitamin A: 349IU | Vitamin C: 83mg | Calcium: 79mg | Iron: 3mg