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
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.
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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
Michael Bras Mandoline – 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 , it’s pricey though but it’s so far my favorite!
Benriner Mandoline – while I haven’t tried this one, it comes highly recommended from Cooking Light and it’s very affordable.
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!
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.