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Jicama Tacos (Jicama Roll Recipe)


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this fresh Jicama Tacos Recipe Just what you need to spice up your taco night!different from other Keto Tortillas Recipe, this one is 100% veggies. As good as low carb flour, let’s face it – jicama has more nutrients than any low carb flour tortilla.Plus, the slight crunch and subtle sweetness in these Jicama Wrap Actually works perfectly with many Healthy Mexican Recipes.

What is jicama?

Jicama, sometimes called Mexican potato, Mexican yam bean, Mexican radish, or Chinese radish, is a root vegetable with a brown skin and a starchy interior. It’s similar to a potato, but bigger, sweeter (sort of like an apple), and much lower in carbs. The nutrition, mild flavor, and versatility of jicama are just a few reasons to include this vegetable in your diet.

Jicama can be eaten raw, steamed, or fried in a pan with a little oil.you can even turn them into Jicama Fries Substitute for french fries.

What is Jicama Packaging?

Jicama wraps are made from sliced ​​jicama. When using jicama chips to make tortillas, you can get a low-carb alternative to flour or tortillas. Plus, they add a unique flavor that enhances the jicama tortilla flavor.

Jicama nutrition is a good reason to make jicama tacos for your low-carb tacos. Only 46 calories, 5 grams of net carbs and 6 grams of fiber per cup. Jicama also contains high amounts of vitamin C, vitamin B6 and calcium.

Why You’ll Love This Jicama Roll Recipe

  • Neutral base with spice added for flavor
  • Soft and flexible for wrapping or filling
  • Just 2 basic ingredients, plus spices to take them to the next level
  • Simple and quick to make
  • Only 24 calories and 1.3 grams of net carbs per jicama tortilla
  • more nutritious than tortillas
  • Healthy, Low Carb, Keto, Gluten Free, Paleo & Vegan

Ingredients and Substitutes

This section describes how to choose the best ingredients for jicama, the role of each ingredient in the recipe, and substitution options. See recipe card below for measurements.

  • yam bean – Pick a good jicama by choosing a jicama that is free of blemishes and bruises and is super firm. They should have a smooth appearance and not shrink, get wet, or dry out. If you find any soft spots, it means it has started to rot.
Tip: Smaller jicamas are sweeter and less woody than larger ones.

Tip: Smaller jicamas are sweeter and less woody than larger ones.

  • olive oil – For seasoning and heating. Other oils, such as avocado oil, will work too.
  • spices – Sea salt, cumin and paprika. Spices are optional – you can leave them out if you don’t like them, but they help neutralize the jicama flavor. I don’t recommend omitting the salt as the jicama tastes too sweet without it.
Ingredients for jicama rolls.

How to Cut Jicama for Tortillas

Are you ready to make a batch of jicama tortillas? They are easier than many vegan tortilla recipes because you don’t have to chop and mix any batter. Instead, jicama tacos are basically thinly sliced ​​jicama!

Here’s how you do it:

  1. Cut off the ends of the jicamaso they are wide and flat.
  2. Peel the jicama. With the jicama flat side down, use a paring knife or peeler to peel off the outer skin. Start at the top and work your way down to the counter, then flip and repeat to get the edge on the other side.
  3. Cut Jicama with a Mandoline into very thin tortillas. Use the thinnest setting possible for best results. If you’re wondering how to slice jicama, this is really the best way. Knives are not recommended as they are too thick and do not bend well.
FYI: If your jicama is too big, it probably won't fit on a mandolin.

FYI: If your jicama is too big, it probably won’t fit on a mandolin.

If this happens, you can trim it down after peeling it to make it smaller.

Shredded jicama rolls, raw.

How to Make Jicama Tacos

This section shows how to make a jicama wrap, with step-by-step photos and details about the technique. See the recipe card below for full instructions.

Some jicama wrap recipes use slices as-is, but they are less pliable and a little too sweet and crunchy in my opinion. So, we’ll fry them lightly to soften them:

  1. season. Brush both sides with olive oil and sprinkle with sea salt, paprika and cumin.
Tip: Sprinkle the seasoning directly from the container if convenient.

Tip: Sprinkle the seasoning directly from the container if convenient.

If you find it difficult or annoying to measure salt and seasoning with measuring spoons, just use the naked eye.

  1. Warm up. Heat a large skillet or skillet over medium-high heat and arrange the jicama rolls in a single layer. Flip once during cooking. The jicama tortillas were done while they were hot, softened slightly and the whites became less opaque. The color of the seasoning will spread out a bit.
Tip: You can also use a steamer or microwave to reheat the tortillas.

Tip: You can also use a steamer or microwave to reheat the tortillas.

Jicama tortillas with seasoning.
Warm jicama wraps on a plate.

Are these the same as Trader Joe’s Jicama wraps?

Yes, this jicama tortilla recipe is similar to Trader Joe’s Jicama Tacos. The difference is that they are seasoned and lightly cooked, which improves flavor, texture, and flexibility. You can also buy these from Trader Joe’s and cook them according to this recipe.

Storage Instructions

Store cut jicama in the refrigerator for up to 1 week.

You can unrefrigerate uncut jicama for 1-3 weeks in a cool, dry place such as your pantry.

Reheat Instructions:

To reheat jicama tortillas, place them on a microwave-safe plate for a few minutes. You can also steam them or heat them in a pan.

Can you freeze jicama rolls?

Yes, jicama tortillas will keep for 4-6 months in the refrigerator. To reduce texture changes, I recommend frying slightly before freezing, but raw can also be frozen. Simply thaw the tortillas in the refrigerator before using, then warm and serve.

Jicama tortillas made with jicama rolls.

How to Make Tortillas with Jicama Tortillas

There are so many delicious options in this jicama tortilla recipe! You can roll them up with filling, but I think jicama tortillas are the best way to serve them. Try these taco fillings:

The jicama taco pictured above includes beef short ribs, red onion, avocado salad, diced avocado, fresh cilantro, and lime.

Readers’ Favorite Recipes

The recipe card is below! Readers who made this also checked out these recipes:

Recipe Videos

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

  1. Use a peeled jicama peeler or knife. Cut off the ends so they are wide and flat.

  2. Cut jicama into thin tortillas, use mandolin. (The thinnest or closest setting is usually the best.)

  3. Brush both sides of the tortillas with olive oil. If using, lightly sprinkle both sides with sea salt, cumin, and paprika.

  4. heat one large roasting pan or pan Over medium fire.Heat the tortillas for about a minute minutes per sideuntil warm and slightly softened.

recipe notes

serving size: 3 small tortillas

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 72

fat 3g

protein 0 g

total carbohydrates 9 grams

net carbs 4 grams

fiber 5 grams

sugar 1 g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes to social media or websites. We want you to share the link with the photo. 🙂

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