Pineapple Kale Tacos

In Appetizers & Entrees, Recipes by Jenna Davila

Happy Taco Tuesday!!!  When is comes to tacos, the possibilities are endless.  Today I am sharing with you one of my recipes that can be enjoyed as a taco or even as a delicious hearty salad depending on your mood.  That’s what I love about raw foods,  it is so versatile!  The tacos “shells” are made out of jicama which has a beautiful crispy crunchy texture when you bite into it raw.  It has a mild sweet flavor but when dehydrated, that sweetness is much more pronounced and becomes soft and bendy, perfect to use as a taco shells!  If you don’t have a dehydrator don’t worry… you don’t have to have one to enjoy this dish.  Just add the stuffing on top and eat as a tostadas ????


Serves 1-2

Taco Shells

  • 2-3 X-Large Jicamas (peeled and sliced as thin as possible)


  • 2 Cups Kale (shredded)
  • 2 Cups Pineapple (diced)
  • 2 Cups Zucchinni (diced)
  • 2 Cups Tomatoes (diced)
  • 1 Cup Red Onion (diced)
  • 1 Cup Strawberries (diced)
  • 1/2 Avocado (diced)


  • 2 Scallions
  • 2 Tomatillos
  • 2 Tablespoons Fresh Lime Juice
  • 1/2 Avocado
  • 1/2 – 1 cup Cilantro (depending on your taste)
  1. Place thinly sliced jicama pieces into a dehydrator for 3-4 hours (or until soft enough to fold) on 115 degrees.
  2. Add filling into a large bowl.
  3. Blend all the dressing ingredients together and pour over filling, mix well.
  4. When the jiamca is soft enough to fold, take out of the dehydrator, add filling, fold and ENJOY!! Xx

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