Make these low-carb Jicama Tacos and you’ll be surprised how easy it is to have a healthy grain-free taco experience! Jicama is a plant-based ingredient that works perfectly as a substitute for corn or flour-based tacos. Be sure to serve with Vegan Taco Meat, Sofritas, or even Jackfruit Carnitas.
I love the amazing way plants can be used to replace other ingredients that are considered less healthy. Tacos are a great example. We all know that we should be reducing the amount of fried food in our diet, but how can we get by without some crunchy tacos? These jicama tacos are the perfect answer to that question!
Why This Recipe is a Winner
- Jicama is peeled and sliced thin to create round tacos
- Jackfruit carnitas are a perfect filling for these plant-based tacos
- Adding a simple avocado topping infuses these tacos with flavor, color, and creamy texture
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Jicama — You’ll need one jicama around 14 ounces (about the size of a softball).
- Jackfruit carnitas — You can use jackfruit carnitas for the filling or vegan taco filling. See more filling and topping options below.
- Avocado — You’ll need a medium avocado.
- Cherry tomatoes — This recipe calls for ½ cup of cherry tomatoes.
- Red onions — We’ll be using part of a small red onion, but you can substitute yellow onion or green onions.
- Lime juice — You can use freshly squeezed or bottled.
- Garnish — Use ingredients like black olives, chopped cilantro, chopped jalapenos, hot sauce as garnishes for your tacos.
What Jicama is Best for Tacos?
The jicama is a vegetable root, much like a potato. It has thick skin and white flesh that has a texture similar to an apple (crunchy) and a flavor similar to a potato or water chestnut. It has about 9 grams of carbs and 5 grams of fiber (4 net carbs) per serving. That makes it a low-carb plant suitable for low-carb or keto diets. You can find jicama in the produce section of many grocery stores and health food stores. Select jicama with smooth, unblemished skin. You should be able to run your fingernail across part of the jicama, and the skin will come off. Choosing small to medium jicama is best for flavor and, if you’re using one, for fitting in your mandoline slicer.
How to Make This Recipe
- Cut off one end of the jicama and then peel it.
- Using a mandoline slicer (paid link) on the thinnest setting (use the mandoline pusher to protect your fingers), carefully run the jicama over the blades, creating thin slices.
- You should get between 18 and 20 jicama tortilla slices. Set these aside.
- Prepare the jackfruit carnitas or your favorite plant-based taco filling.
- Cut the avocado into small cubes and add chopped cherry tomatoes and red onions. Sprinkle with lime juice and stir to combine.
- Spread carnitas in the center of each jicama slice and add guacamole and garnishes. Serve as a soft taco, with the contents in the center.
What do jicama tacos taste like?
Jicama has a crunchy texture like an apple, but they’re only slightly sweet. The flavor is fairly neutral, allowing the filling ingredients to shine. You’ll get a crunch in each bite (almost similar to a fried taco shell), and a great way to hold the filling ingredients together.
Can you eat jicama raw?
Jicama can be eaten raw or cooked, depending on your recipe. It’s a tuber, similar to a potato, so it’s great for slicing it raw and adding it to salads or using it as jicama tortillas. Or it can be cooked and used to substitute potatoes in some recipes.
What can jicama wraps be used for?
Once you’ve peeled and thinly sliced your jicama, you can use the slices as wraps for any number of dishes. Serve them flat like a tostada or folded like a taco or fajita. They’re too small to use for burritos, but you can fill them with any of your favorite sandwich spread fillings, such as tofu egg salad or vegan tuna salad.
Store jicama tacos in an airtight container in the fridge. They are best within the first 2 to 3 days, but they will keep up to 5 days. Store fillings in separate containers.
- 1 medium jicama (around 14 ounces or the size of a softball)
- 1 batch jackfruit carnitas
- 1 medium avocado
- ½ cup cherry tomatoes
- ¼ cup minced red onions
- 1 tablespoon lime juice
- Garnish with black olives, chopped cilantro, chopped jalapenos, hot sauce, and more.
- Cut off one end of the jicama and then peel it. See note if your jicama is too large for the mandoline. Using a mandoline on the thinnest setting, and using the mandoline pusher to protect your fingers, carefully run the jicama over the blades, creating thin slices. You should get between 18 and 20 slices. Set these aside.
- Prepare the jackfruit carnitas.
- Cut the avocado into small cubes and add cherry tomatoes and onions. Sprinkle with lime juice and stir to combine.
- Spread carnitas in the center of each jicama slice and add guacamole and garnishes. Serve like a soft taco, with the contents in the center.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.