Jicama Tortilla Shells

Jicama taco shells on a black plate with jicama filled tacos in the background

Jicama tortilla shells are a great low carb option instead of corn or flour tortillas. They are crunchy, easy to make and taste great! You can slice them and use them cold, or heat them up and serve them warm!

What is jicama?

Jicama is a root vegetable with papery skin and is white when you slice it open. Jicama comes from Mexico and is also known as yam bean, Mexican turnip, Mexican water chestnut and even Chinese turnip. It’s crunchy, slightly sweet, and nutty. It’s packed with lots of nutrients including Vitamin C. Read more about this amazing root.

Easiest way to peel jicama

2 jicama, one on a striped board, partially peeled with a knife

Peeling jicama isn’t hard. It’s best to start it with a knife. Slice off the end and then use your hands to peel away the outer skin. If you’re having trouble, I found this quick video on how to easily peel jicama, check it out.

Jicama tacos on a black plate with slices of jicama and a lime all on a wooden board
Low carb jicama taco shells! Super easy to make!

Inspiration for this recipe post

Recently we were invited to our neighbor’s house – Katie and Matt’s – for dinner. Katie is a fabulous cook and this time she served amazing Instant Pot tacos with homemade guacamole and cabbage slaw. We put everything in the jicama shells. I’ve been eating jicama for years and even have used slices for “chips,” but never thought to use them as taco shells. What a fabulous idea! I told her I was “stealing” it for my blog.

Do you need a mandoline slicer?

Definitely yes! You want the jicama thin enough to be able to fold into, “tortillas.” If you’re serious about cooking, think about investing in a really good mandoline, you will never regret it.

Having a good mandoline is one of those fabulous kitchen tools you didn’t know you needed until you bought one. I went through 3 mandolines before I got serious. My best and last one has lasted me a long time.

Mandoline Slicer Recommendations

Mandoline on a granite counter top with bananas in the background

Michael Bras Mandoline (paid link) – I purchased this one from William Sonoma. (Sadly they don’t have it anymore). It’s a great one because it came with different blades for doing julienne, crinkle cut, wavy cuts. They do have it on Amazon occasionally – Michael Bras Mandoline (paid link) , it’s pricey though but it’s so far my favorite!

Benriner Mandoline

Benriner Mandoline (paid link) – while I haven’t tried this one, it comes highly recommended from Cooking Light and it’s very affordable.

Progressive Mandoline to make jicama tortilla shells

Progressive Mandoline (paid link) -again, I haven’t tried this one, but Cooking Light seemed to think highly of it.

Beware of the super cheap mandolines, they can be dangerous to use (be sure you use the food guard), hard to clean and can easily break. My first few versions were the super cheap kind, not worth it at all!

How to make jicama tortilla shells in pictures:

Jicama cut in half on a cutting board with knife and mandoline in the background

After peeling the jicama (see above for details), slice the jicama in half so that it fits nicely on the mandoline. If you have a small jicama, you won’t need to cut it in half.

Thinly sliced jicama on a striped cutting board with a mandoline on a granite counter top

Carefully cut the jicama with the blade set at the thinnest setting. Be careful and use the specially designed pusher so that you don’t cut your fingers.

Thinly sliced jicama on a black plate- waiting to be used as jicama tortilla shells - on a cutting board with jicama in background on granite counter top

When finished cutting, place slices in a plastic bag in the refrigerator until ready to use/cook.

Heat the jicama tortillas:

Jicama tortilla shells in a nonstick pan with homemade chipotle seasoning; olive oil spray and chipotle seasoning on the side on the stove

In a nonstick skillet (paid link), spray a little olive oil using an olive oil sprayer (paid link). Heat pan to medium. Add jicama, sprinkle with homemade chipotle seasoning (paid link) and “fry,” until lightly opaque and warm. Flip over and heat the other side.

Jicama tacos in a taco rack on a granite counter top

Arrange in a taco rack (paid link) if desired and add taco filling and toppings. Serve immediately.

Or you can just serve them cold!

They aren’t as pliable cold but they are definitely crispy! Either way works great!

Now that I have my jicama tortilla shells, what can I do with them?

pork carnitas with stainless steel tongs

Try them with my Pork Carnitas!

Square glass dish with Instant Pot Mexican Shredded Beef on a wooden board with tomatoes and cilantro from Gourmet Done Skinny

Serve them with my Instant Pot Shredded Beef!

Healthy Instant Pot Korean Beef over kale, cabbage and shredded carrots in a black bowl with Healthy Instant Pot Korean Beef on top on a wooden board from Gourmet Done Skinny

Try them instead of tortillas with my Instant Pot Korean Beef!

Chipotle Rock Fish Tacos on a taco rack on blue plate

Use the filling for my Chipotle Fish Tacos to make a totally low carb meal!

chipotle black bean burgers on a black plate with arugula

Try crumbling or cutting Spicy Chipotle Black Bean Burgers as a filling in these delicious taco shells!

Want my 20 Best Food and Cooking tips sign from Gourmet Done Skinny on a grey background with beige border and yellow button

Jicama Tortilla Shells

Amy Lawrence
Jicama tortilla shells are a great low carb option instead of corn or flour tortillas. They are crunchy, easy to make and taste great! You can serve them hot or cold!
Weight Watchers Points: 0 Smart Points
Prep Time 10 mins
Cook Time 2 mins
Total Time 19 hrs 46 mins
Course Main
Cuisine Mexican
Servings 30 depending on size of jicama
Calories 5 kcal

Ingredients
  

Instructions
 

  • Peel jicama, use a knife to start the process, then peel with your hands.
  • After peeling the jicama, slice the jicama in half so that it fits nicely on the mandoline. If you have a small jicama, you won't need to cut it in half.
  • Carefully cut the jicama with the blade set at the thinnest setting. Be careful and use the specially designed pusher so that you don't cut your fingers.
  • To heat the tortillas - In a nonstick skillet, spray a little olive oil using an olive oil sprayer.  Heat pan to medium.  Add jicama, sprinkle with homemade chipotle seasoning and "fry," until lightly opaque and warm. Flip over and heat the other side. Fill and serve immediately.
  • To serve the tortillas cold - Place slices in a plastic bag, store in the refrigerator and serve when ready.

Nutrition

Serving: 1sliceCalories: 5kcalCarbohydrates: 1.1gProtein: 0.1gSodium: 0.5mgPotassium: 18mgFiber: 0.6gSugar: 0.2gVitamin A: 0.1IUVitamin C: 2.4mgCalcium: 1.4mgIron: 0.1mg
Keyword mandoline
Tried this recipe?Let us know how it was!

close

GET MY FREE
20 BEST FOOD & COOKING TIPS!

Enter your details below to subscribe today and get immediate access to my 20 Best Food & Cooking Tips!

We promise not to use your email for spam.

nv-author-image

Amy Lawrence

Amy Lawrence is passionate about good food, losing and maintaining weight. She has combined her talents and love of cooking to produce delicious healthy recipes to help her followers stay on track. A military brat who has lived all over the U.S and Germany is an example for women who have had many successful careers in life, including special ed teacher, tea room owner, cookbook author, and publisher.

2 thoughts on “Jicama Tortilla Shells”

  1. Crunchy, sweet and delicious! We had these last night and will be having them again. I served them with those wonderful Spicy Chipotle Bean Burgers. Now I’ve ordered a taco holder for the next time. I love they don’t add any WW points.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating