Quick and Smoky Jicama Tacos
Look no further for your next vegetarian taco recipe. This has it ALL.
Crunchy jicama loaded with spices, fresh tomatoes and avocado with charred tortillas and lime cream. Top it off with freshly roasted corn, cilantro and jalapenos.
It is simple, fresh and makes for a great taco.
Other ways to use Jicama
It’s a root vegetable, high in antioxidants and promotes healthy digestion.
Here are more ways to incorporate it into your diet.
- Salted on a vegetable platter.
- Small dice into a salad.
- Stir fry with sesame oil + tamari and other vegetables.
- Serve with dips like guacamole or hummus.
- Add into salsa and pico recipes for added crunch.
More taco recipes, you will love.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Quick + Smoky Jicama Tacos
- Total Time: 15 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Simply cooked jicama covered with all the spices and loaded with all the taco toppings and more.
Ingredients
- 1 jicama, sliced into fries
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1 pinch cayenne pepper (if desired)
- 1/4 teaspoon each salt and pepper
- 2 tablespoons coconut oil or olive oil
- 1 lime, zest and juiced
- 1 ear of fresh corn, cornels removed
- 1 ripe avocado, small diced
- 1 cup cherry tomatoes, sliced in half
- 10 (or more) small corn tortillas
- 1/2 cup sour cream or plain yogurt
- 1/2 jalapeno, sliced (optional)
- cilantro and/or scallions, rough chopped for garnish
Instructions
- Mix the jicama with the smoked paprika, cumin, garlic powder, cayenne pepper, salt and pepper in a bowl. Toss to fully coat.
- Heat a large skillet up over medium heat with the oil. When the pan is hot, add the jicama slices into the pan – leaving room between each piece. I worked in two different batches. Cook on the first side for 2-3 minutes or until toasted brown. Flip over and continue until all 4 sides are cooked.
- Remove from the pan and sprinkle with lime juice.
- Keep the heat on the pan and add the corn into the pan (either the whole cob or the cut off cornels). Cook until slightly toasted, about 1-2 minutes. Remove from the pan to stop the cooking.
- Mix together the sour cream or yogurt with lime zest and a pinch of each salt and pepper (add in a pinch of cayenne, if desired).
- Toss together the corn, avocado and cherry tomatoes with a pinch of black pepper in a small bowl.
- To assemble the tacos, char the tortillas over the stove top until warmed and slightly toasted.
- Spoon some of the lime cream on the tortilla, followed by a few jicama slices. Top with the corn, avocado and tomato mixture. Top with jalapenos, cilantro and/or scallions. Serve.
Notes
Buy the jicama already prepared. Trader Joe’s carries it already sliced into fries in a container, perfect for this recipe.
Alternatively – bake the jicama in the oven on a sheet pan in a 400F oven with the oil and all the spices. Cook for 5 minutes and flip over.
- Prep Time: 5
- Cook Time: 10
- Category: vegetarian
- Method: stove-top
- Cuisine: Mexican
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One Response
How Manu calories per taco?