Taco night gets a keto-friendly twist. Boneless chicken thighs, seasoned with a chorizo-style spice blend, are pan-seared with green bell pepper and yellow onion. It’s all piled into crispy homemade taco shells — made here with shredded Monterey Jack cheese. A jicama and cabbage slaw, tossed with pepitas and a tangy chimichurri vinaigrette, adds a light crunch on the side
The recipe calls for olive oil in the cabbage jicama salad. Instead we used Hemp Oil whch provided an earthy, greener flavor that complimented the other ingredients. We liked it so much we wanted to make a note to use Hemp oil again for this recipe and for other salad dressings.