Jicama Tortilla Recipe: The Perfect Fresh Taco Shells!
Make your own Jicama Tortillas at Home with this easy technique.
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
Nutrition Facts
Jicama Tortilla Recipe: The Perfect Fresh Taco Shells!
Amount per Serving
Calories
50
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.03
g
0
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.01
g
Sodium
5
mg
0
%
Potassium
198
mg
6
%
Carbohydrates
12
g
4
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
28
IU
1
%
Vitamin C
27
mg
33
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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