I ran across this article in the Detroit Free Press a couple of months back, perhaps using the jicama as the tortilla will work for you too. Give it a try and let us know how it goes.
Here's the recipe and the link:
http://www.freep.com/story/life/food/recipes/2015/02/14/paleo-diet-tips/23307459/ Jicama Tacos
Serves: 8 / Preparation time: 30 minutes / Total time: 45 minutes
You may need to buy 2 jicamas. They should be close to the size of your mandoline, if using one. I was able to slice the jicamas thinly, carefully using a knife. Cut any leftover pieces of jicama into matchstick-size pieces and add them as a topping.
TACOS
1 to 2 jicamas
1 pound ground beef or turkey
Seasoning mixture
2 cups lettuce, loosely packed
1 cup guacamole
1/4 red onion, julienned
Favorite salsa
Cilantro and lime wedges for garnish
SEASONING MIXTURE
2 tablespoons chili powder
11/2 tablespoons cumin
11/2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
Peel jicamas and slice as thinly as possible using a mandoline or a sharp knife. Soak jicama slices in warm water for about 10 to 15 minutes prior to serving. The slices will not become completely pliable like a soft corn tortilla, but enough to pick up and fold slightly.
In a large skillet, place the ground beef or turkey and cook on medium heat until no longer pink. Sprinkle with all the seasonings and stir until evenly distributed.
Pat jicama slices dry, and top with lettuce, meat, guacamole, onion and salsa.
Garnish with cilantro and lime wedges, and serve.
Adapated from "The Food Lovers Make it Paleo: Over 200 Recipes For Any Occasion" by Bill Staley and Hayley Mason (Victory Belt Publishing, $34.95).
Tested by Susan Selasky for the Free Press Test Kitchen. Nutrition information not available.