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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
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, recipe coming soon!
- Homemade Salsa With Fresh Tomatoes & Cilantro
- Homemade Easy 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:
Click 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. 🙂
More Low Carb Recipes To Love
RECIPE CARD
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.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!Ingredients
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click 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.
Recipe Notes
Serving size: 3 small tortillas
Video Showing How To Make Jicama Tortillas:
Don't miss the VIDEO above - it's the easiest way to learn how to make Jicama Tortillas!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
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18 Comments
Jenna Urben
I’ve been wanting to make jicama fries, but I saw this and had to make it ASAP!! Gimme all the jicama haha 😉 Love the minimal ingredients in this recipe
Doreen
Jicamas are difficult to source over here in the UK and are very uneconomic when they can be found (and NOT fresh). Can you suggest an alternative vegetable to substitute for around the same carbs please? These do look fabulous!
Maya | Wholesome Yum
Hi Doreen, You can find other veggie alternatives in the low carb food list here.
Rebecca
Loved these, although I have never seen jicama that would have large enough slices! Since mine were smaller they were like very delicious chips. absolutely wonderful. Thank you
Adrianne
WOW! This recipe is right up my alley. I love any recipe that you can top with guac and I am loving all the options for other fillings. I loved it! Cheers
Sara Welch
I love that these are low in fat and carbs, but are high in flavor! Great meal option for my diet!
Jennifer Farley
Love the simplicity and the deliciousness of this recipe!
Justine
Love these! Such a great use of jicama!
Emily
I love jicama and these unique way to use them! Just pinned this jicama tortilla recipe to my taco pinterest board and can’t wait to try on a taco Tuesday soon!
Anita
I love jicama in salad, but I would never have guessed they can be turned into tortillas. What a genius idea to cut some carb from the regular tortillas. But it turned out perfect!
Danielle Wolter
What a fun idea! I love jicama but would never have thought to use it in tortillas. this is genius and they turned out so well.
Neha
Tortillas made out of Jicama are superb as they are healthy! Thanks!
Jacqueline Debono
These tortillas are and were so delicious!
Renee Goerger
I have not tried jicama before but now I’m excited to make these tortillas. You’ve added so much great information that I’m sure I’ll be successful. Great recipe!
Luci
I never thought of cooking jicama or slicing it so thinly to made tortillas! It was AMAZING!!
Jill
This is so clever. I would never have guessed you could slice jicama like this to use as a wrapping for tacos.
Linda
What a fantastic idea to use jicama in place of tortillas!
Lisa Bryan
Oh wow! I’ve made tortillas from a lot of things, but never jicama! And oh how great it was! I love this