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This fresh jicama tortillas recipe is just what you need to liven up your taco night! Unlike other low carb tortilla recipes, this one is 100% veggies. And as great as low carb flours are, let’s face it – jicama nutrition content is higher than any low carb flour based tortillas. Plus, the slight crunch and subtle sweetness in jicama tacos actually works perfectly with Mexican flavors.
What Is Jicama?
A jicama tortilla is made from sliced jicama. If you haven’t tried jicama before, it looks similar to a potato but is sweeter and much lower in carbs. They can be eaten raw, steamed or fried with a little oil in a skillet. You can even make them into jicama fries in lieu of French fries.
When using jicama slices to make tacos, you get a low carb alternative to flour or corn tortillas. Plus, they add a unique flavor that enhances the jicama taco.
You might hear the names Mexican potato, Mexican yam bean, and Chinese turnip when people are referring to jicama. No matter what you call it, they make terrific fresh jicama tortillas!
Jicama nutrition, mild flavor, and versatility are just a few reasons to include this veggie in your diet.
How To Cut Jicama For Tortillas
Are you ready to make a batch of fresh jicama tortillas? They are easier than many veggie tortilla recipes, because you don’t have to shred and mix any kind of batter. Instead, jicama tortillas are basically sliced jicama!
Here’s how you do it:
- Cut off the ends of the jicama, so they are wide and flat.
- Peel the jicama. Placing the jicama flat side down, use a paring knife or peeler to peel off the skin. Start from the top and move down toward the counter, then flip and repeat to get the edges of the other side.
- Use a mandolin to slice the jicama into really thin tortillas. Try to use the thinnest setting whenever possible to get the best results. If you want to know how to thinly slice jicama, this is really the best way. A knife is not recommended, because they will be too thick and will not bend well.
PRO TIP: If your jicama is too large, it might not fit on the mandolin. If this happens, you can trim it after peeling to make it a bit smaller.
How To Make Jicama Tortillas
Some jicama tortilla recipes use the slices raw as-is, but they are less pliable this way, and a little too sweet and crunchy, in my opinion. So, we’ll lightly pan fry them to soften them.
Brush both sides with olive oil and sprinkle with sea salt, paprika, and cumin. You can always omit seasonings if you prefer them without, but they help neutralize the flavor of the sweet jicama.
PRO TIP: It’s hard to measure the salt and seasonings using measuring spoons and then sprinkle. Better to just sprinkle from the container.
Heat a large frying pan or skillet to medium-high heat and gently warm each side for approximately 1 minute.
PRO TIP: You can also warm the tortillas using a steamer or in the microwave.
The jicama tortillas are done when they are warm, have softened slightly, and the white color has become slightly less opaque. The colors of the seasonings will spread a bit.
Jicama nutrition is a good reason to make jicama tortillas for your low carb tacos. Each cup has:
- 46 calories
- 0.1g fat
- 5g net carbs
- 6g fiber
- 0.9g protein
Jicamas also have lots of vitamin C, vitamin B6, and calcium. And, my jicama tortilla recipe has just 24calories and 1.3 grams net carbs in each small tortilla.
How Do You Pick A Good Jicama?
You pick good jicama by choosing ones that are free of blemishes and bruises, and super firm. They should have a smooth exterior and not be shriveled, wet or dried out. If you notice any soft spots mean it’s already starting to rot.
TIP: Smaller jicama are sweeter and less woody than larger ones.
How Do You Store Jicama Tortillas?
To store jicama tortillas, simply refrigerate them. Typically, sliced jicama will last about a week in the fridge. They won’t turn brown like many fruits and vegetables do.
You can store uncut jicama unrefrigerated for 1-3 weeks in a cool, dry place, like your pantry. Read about picking a good jicama above for signs of spoilage.
To warm up jicama tortillas, place them on a microwave-safe plate and heat for a couple of minutes. You could also steam them or heat them up in a skillet.
Can You Freeze Fresh Jicama Tortillas?
Yes, fresh jicama tortillas can be frozen for 4-6 months. You need to pan fry them a little before freezing, to reduce texture changes. Simply thaw the tortillas in the fridge before using and then warm up to eat.
Ideas For Jicama Tacos
There are so many delicious options to serve with this jicama tortilla recipe. Adding other fresh ingredients will pair nicely with all the amazing jicama nutrition.
Here are my go-to’s for jicama taco proteins:
- Slow Cooker Beef Barbacoa
- Instant Pot Shredded Chicken Breast
- Ground Beef With Taco Seasoning
- Pork Belly Tacos
- Beef Short Ribs – pictured above!
And some possible ideas for fixings:
- Diced avocado or Guacamole
- Avocado Salsa Verde – pictured above!
- Homemade Fresh Tomato Salsa
- Homemade Pico de Gallo
- Shredded Cheese
- Chopped Cilantro
- Diced red or green onions
- Shredded cabbage
- Lime wedges
The jicama tacos pictured below include beef short ribs, red onions, avocado salsa verde, diced avocado, fresh cilantro and lime. They are both paleo and low carb!
Tools To Make Fresh Jicama Tortillas
Tap the links below to see the items used to make this recipe.
- Mandolin – Using a high-quality mandolin will make your life so much easier when it comes to getting consistent cuts and slices.
- Gloves – These protect your hands from cuts while using a mandolin.
- Taco Holder – I love how convenient and handy these taco holders are! No more taco shells are falling over when you are trying to fill your jicama tacos. 🙂
Fresh Jicama Tortillas Recipe:
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Fresh Jicama Tortillas Recipe
Only 4 ingredients + 7 minutes needed for this fresh jicama tortillas recipe! Learn how to make jicama tacos that are naturally low carb, keto, paleo and healthy.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Peel the jicama using a peeler or knife. Cut off the ends so that they are wide and flat.
Slice the jicama into tortillas thinly using a mandolin. (The thinnest setting, or close to that, is usually best.)
Brush both sides of the tortillas with olive oil. Sprinkle lightly with sea salt, cumin, and paprika, if using, on both sides.
Heat a large griddle or frying pan over medium heat. Heat the tortillas for about a minute per side, until warm and softened slightly.
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Serving size: 3 small tortillas
Video Showing How To Make Jicama Tortillas:
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