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This is the recipe for the Vegan Picadillo Tacos with Kohlrabi garnished with guacamole sauce

Vegan Picadillo Tacos

Chef Adriana Martin
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.
5 from 16 votes
Prep Time 10 mins
Cook Time 10 mins
Course Main Dish
Cuisine Mexican Cuisine
Servings 4 people
Calories 269 kcal

Equipment

  • Skillet
  • Food processor
  • Chopping block
  • Knife
  • measuring cups and spoons

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Nutrition

Calories: 269kcalCarbohydrates: 19gProtein: 7gFat: 21gSaturated Fat: 3gSodium: 32mgPotassium: 660mgFiber: 10gSugar: 6gVitamin A: 349IUVitamin C: 83mgCalcium: 79mgIron: 3mg
Keyword jicama, kohlrabi, Tacos, vegan, vegetarian
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