Doing a Whole30? Is your food starting to get boring? If so, you must try Ricante sauces and make this Ricante Caribbean Taco Bowl!
Ricante sauces are a brand based in Costa Rica. They are environmentally cautious and use glass bottles! The sauces are so delicious, not your average hot sauce! They’re delicious for cooking and can spice up any meal. The flavors consist of tropical fruits mixed with hot peppers.
They only recently became Whole30 approved, partnering with Whole30 to bring you more flavor for every round! They fall in line with all the Whole30 guidelines, so you’ll have no slip-ups!
For this particular recipe, I use the Tropical Tamarind Caribbean Jerk sauce.
Caribbean Taco Bowls
- 1 lb ground beef
- 1/3` cup Ricante Tamarind Sauce
- 1 jicama peeled and chopped (or greens or cauli rice)
- 1 mango peeled and chopped
- taco toppings onions, cilantro, greens
- Put the ground beef in a pan over medium heat. Break up the beef, then add the tamarind sauce. Mix frequently and cook until no longer pink, about 8-10 minutes.
- Meanwhile if using jicama, chop it into small pieces.
- Place jicama in a pan over medium heat with some oil. Saute the jicama to get the outsides crispy, then place the lid on for about 12 minutes, or until fork tender, stirring halfway.
- Assemble the bowls. Place the jicama in first, then the meat, then mango and toppings. Serve with more sauce.
Jicama can be hard to work with! The outer skin is VERY thick. Some recommend to use a knife to cut it, but it worked just fine for me to use a regular veggie peeler. Some of the skin was so thick, that once it was slightly peeled, I could pull the rest off perfectly as is.
You can also make these into shells to use as “tortillas.” I will admit though that I found it incredibly frustrating! Everyone online said to get even slices, use a mandolin. However, I’ve yet to see a jicama that fits my average sized mandolin. So my slices still ended up being extremely uneven. When trying to cut them with a knife, I still had a hard time keeping them even, so cooking them properly was very difficult.
While most online instructions say to cook “a few minutes per side”, it was more like 10-15 minutes per side to get them soft enough to fold like a tortilla. Since you can only fit 2 in the pan, that’s a crazy long time for a weeknight dinner to make enough tortillas to feed everyone!
What are Caribbean Taco Bowls?
Taco Bowls are so easy to make and can be more filling than tacos! Typically they have a base of rice, but to make them Whole30, you can use cauliflower rice, chopped up cauliflower, or even sweet potatoes! For this one however, I used jicama.
Caribbean taco bowls are deeee-licious, with more flavor than your average taco bowl. The flavors brought out in this particular Caribbean taco bowl are mango and tamarind.
What’s nice about these Caribbean taco bowls is that they’re cleaner and less messy than regular tacos. No more spilling the taco filling out of the tortilla, everything is nice and neat in the bowl!
These taco bowls are truly what you make them! If you follow the recipe as is, you’ll have Whole30 and Paleo Caribbean Taco bowls! That means it’s also soy free, dairy free, and has no added sugar!
You could also make a gluten free version and use rice or quinoa instead of the jicama.
Can’t tolerate ingredientes in this Ricante sauce? Try out this Mango Dressing instead.
How to assemble taco bowls
Start with your base of jicama or whatever you’re using. Add the meat next, followed by any an all toppings. Lastly, drizzle with extra Ricante sauce!
And don’t skip the toppings! The mango makes this dish really pop! Other good toppings are cilantro, mixed greens, and onions including red onions or green onions.
You could also switch this to a salad bowl by using lettuce or mixed greens in place of the jicama or rice.
Did you try this recipe? Leave me feedback below! I love hearing from you! Planning to make it down the road? Click any image and pin it for later use!
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