Jicama Tortilla Recipe: The Perfect Fresh Taco Shells!
I made Jicama tortillas as a refreshing and healthy alternative to traditional tortillas. This Jicama tortilla recipe offers a low-carb, crunchy, and delicious option for tacos. Let me show you how I made these fantastic tortilla replacements using this delicious Mexican turnip and discover some fun-filling ideas like Mexican Tuna Salad or Green Shrimp Aguachiles .
Why Jicama?
Jicama, also known as the Mexican yam bean, is 90% water with a texture that combines the crunch of a radish and a fruity, mild flavor. Growing up in Mexico it was a delight going out for recess at elementary school and buying thick slices of jicama covered with lime juice and chili powder or salt. Jicama tortillas are a fantastic addition to summer snacks and a great low-carb alternative to traditional tortillas. To have the perfect Jicama Taco Shells ensure your jicama is fresh, it should be firm and white inside. If it’s brown and mushy, it’s not good.
What You Need
Making jicama tortillas is very simple. You will need a mandoline slicer. After visiting Target, Walmart, Kohl’s, and other department stores, I ended up finding the perfect wide mandoline on Amazon. The secret is finding a mandoline wide enough to fit the jicama inside. Other way, you are not getting circular tortillas, which is why my search was not easy. If you are interested, here’s the mandoline slicer I used, which is of excellent quality and affordable. I also use it to make perfect cucumber slices, carrots, and even potato chips!
How to Wash and Peel a Jicama
Jicamas grow underground, so washing them thoroughly before peeling is essential. Recently, supermarkets have started selling jicamas covered in thick wax to preserve them during transport from Mexico. This wax can be tricky to remove, but here’s how to handle it:
- Use a fruit knife or a vegetable peeler to remove the skin. Switch to a knife if the skin is too thick for the peeler.
- Remove the ends of the jicama and secure it on the mandoline slicer.
- Start slicing the jicama by holding it firmly and sliding it up and down on the mandoline.
- The jicama slices will fall below the mandoline, so ensure you’re working over a clean surface. I used my wooden cutting board.
- Slice thinly enough for the tortillas to be foldable.
Tips for Perfect Jicama Tortillas
- Safety First: Always follow safety precautions when using a mandoline. It’s better to lose a bit of jicama than to risk injuring your hand. Mandolines are extremely sharp!
- Thickness Preference: Experiment with the thickness of the slices to find your preferred size. I set mine to 1/16 inch for the perfect balance of flexibility and sturdiness.
- Mandoline vs. Knife: If you don’t have a mandoline, I strongly advise against slicing jicama with a knife. Jicamas are hard and slippery, making cutting thin slices with a sharp knife dangerous.
How to Store Jicama Tortillas
The best way to keep raw jicama wraps fresh is to store them in water. The longevity of the tortillas depends on the freshness of the jicama. In my experience, I have had jicama tortillas lasting 5 days and other times 2 days! So I think it is related to the freshness of the jicama.
Raw or Cooked?
In Mexico, we usually eat fresh jicama, which is famous for its evening snacks and salads. I can’t recall a Mexican food that uses cooked jicama, but I have seen them cooked in Asian cuisine. Some people heat jicama tortillas with a bit of oil on a pan, or even on Reddit, some others suggest just placing them on a nonstick pan at medium heat; they will shrink as they lose water, but they will be a better option if you want to fill them with hot beef fajitas or any other hot casserole.
Delicious Filling Ideas
Jicama tortillas are best filled with fresh, cool ingredients. Here are some mouth-watering ideas:
- Guacamole Tacos: Fill your jicama tortillas with creamy guacamole for a refreshing snack.
- Crunchy Veggie Mix: Shred carrots and cucumbers, then mix with lime juice, Tajín, chamoy, and Japanese peanuts for a tangy, crunchy filling. i had this in one of my aunts home, she served them as an appetizer a t a party and I just felt in love with them. They look super cute and are really delicious.
- Mexican Tuna Salad: The freshness of the Mexican tuna salad recipe pairs perfectly with jicama. Trust me, it’s a match made in heaven.
- Aguachiles Verdes: Cut the jicama into thicker slices and use it as a base for my aguachiles verdes recipe.
- Chickpeas Salad: Check out my Tajín chickpeas salad and make chickpeas tacos.
Jicama tortillas are a great alternative to flour or corn tortillas; they are trendy in the Keto diet and gluten-free recipes. They add versatility, health benefits, and fun to your taco night. All you need is the right mandoline and some creativity with your fillings. Don’t forget to keep your hands safe while slicing!
If you loved this recipe, leave a comment below! And here is the link to the mandoline I use in the video for this recipe.
Jicama Tortilla Recipe: The Perfect Fresh Taco Shells!
Equipment
- 1 mandoline
- 1 vegetable peeler
Ingredients
- 1 piece jicama
Instructions
- Use a fruit knife or a vegetable peeler to remove the skin. Switch to a knife if the skin is too thick for the peeler.
- Remove the ends of the jicama and secure it on the mandoline slicer.
- Start slicing the jicama by holding it firmly and moving it up and down on the mandoline.
- The jicama slices will start falling below the mandoline, so make sure you’re working over a clean surface. I recommend using a wooden cutting board.
- Slice thinly enough for the tortillas to be foldable.
Video
Notes
Tips for Perfect Jicama Tortillas
- Safety First: Always follow safety precautions when using a mandoline. It’s better to lose a bit of jicama than to risk injuring your hand. Mandolines are extremely sharp!
- Thickness Preference: Experiment with the thickness of the slices to find your preferred size. I set mine to 1/16 inch for the perfect balance of flexibility and sturdiness.
- Mandoline vs. Knife: If you don’t have a mandoline, I strongly advise against trying to slice jicama with a knife. Jicamas are hard and slippery, making it dangerous to cut thin slices with a sharp knife.
Nutrition
FAQs
Are jicama tortillas healthy?Yes, they are low-carb, low-calorie, and packed with water and high fiber, making them a healthy alternative to traditional tortillas.
What do jicama tortillas taste like?They have a mild, slightly sweet flavor with a crunchy texture, making them a refreshing alternative to more traditional tortillas.
Do you heat jicama wraps?While jicama is typically enjoyed fresh, some people prefer to lightly heat the wraps. I recommend trying them both ways to see which you prefer!
Where can I buy Jicama Tortillas? Trader joe’s jicama wraps are the same as jicama tortillas. They seel them as jicama wraps.
Jicama wraps or jicama tortillas are a great idea to hold fresh holder appetizers.
I love how easy to make are this jicama tortillas, the best part is that are a low calorie perfect substitute to corn tortillas