Name: Thai Inspired Jicama Tacos
Prep time: 15 min
Cook time: 15 min
Ingredients: 8 jicama wraps/tortillas; 8 oz cooked chicken or pork; 1 English cucumber; 1 red bell pepper; 6 scallions; 1 cup coleslaw mix ((cabbage blend)); 1 lime; crushed peanuts (as desired, for garnish ); chopped cilantro (as desired, for garnish ); ⅓ cup smooth peanut butter; 1 clove fresh garlic (minced); ½ tbsp toasted sesame oil; 2 tbsp reduced sodium soy sauce; 1 tbsp maple syrup (or honey); ¼ tsp red pepper flakes; juice of ½ a lime; ¼ cup water (or as needed)

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I took a couple days off from blogging and social media, and of course the following two days I ended up stuck on the couch with a migraine. So, here we are about 12 days later finally with a new recipe. I had purchased some jicama “tortillas” from the grocery store wanting to create some sort of recipe with them. It was my first time trying this product, so my first attempt was not what I wanted. After trying these, I realized they would go great with Asian flavors; thus, these Thai Inspired Jicama Tacos were born.

I’ve been wanting to try these jicama “tortillas” for a while, I just kept forgetting to buy them when I went grocery shopping. I finally remembered and found them at Trader Joes. First things first, I tried one. It was not entirely what I was expecting but I liked it. I tried these with regular beef taco meat, however, I did not like the combination. I think these are a great alternative to corn or wheat tortillas if you are unable to digest those, however, I personally did not enjoy these as a tortilla substitution. I decided to go another route with these Thai inspired jicama tacos instead.

This is a really simple recipe. Feel free to play with it, and if so, please comment what you did below. I decided to stick with simple ingredients I had on hand which meant fresh veggies, leftover turkey cutlets, and a peanut butter sauce. My boyfriend and I both enjoyed these. They are simple in flavor, but really satisfying.

Ingredients

Jicama “Tortillas”: I found these at Trader Joes in the produce section. I know that these can also be found at Whole Foods. I am sure you can find them elsewhere, but those are the two stores I know of for sure. An alternative to these, if you cannot find them, are coconut wraps.
Veggies: All of the veggies used here, with exception to the cabbage slaw, are all cut julienne. This is not only for the uniformity for every bite, but it makes these a lot easier to eat too. I used cucumber, red bell pepper, cabbage slaw, and scallions here. These veggies can easily be substituted. Any pepper with do, especially if you like a little spice. If you do not have scallions on hand, I imagine red onion could work here too.
Protein: I had leftover turkey cutlets from the night before, so I went ahead and sliced those to make these tacos. I suggest using prepared pork, chicken breast, or even a rotisserie chicken. Make sure to slice your protein to a similar size as the vegetables, so that everything is uniform inside the taco.
Peanut Sauce: This peanut sauce is a combination of smooth peanut butter, sesame oil, reduced sodium soy sauce, maple syrup (or honey), fresh lime juice, fresh garlic, and red chili flakes. It is finished with a little bit of water to form the “sauce” consistency. If you have fish sauce on hand, a dash of that would be great in this sauce.
Garnishes: I garnished these tacos with chopped cilantro and crushed roasted, lightly salted peanuts. I found those two items to be the best options, but feel free to play with it.

Procedure

Pull out the jicama “tortillas” so they can warm to room temperature while you prep the ingredients and peanut sauce.

On a cutting board, slice the bell pepper and cucumber to julienne sized strips. Next, slice the green part of the scallions from the white. Slice each scallion in two pieces, and then slice each half in half. If not already done so, slice your protein of choice into julienne strips, even to the size of the vegetables. Finally, mince one clove of garlic. (This is for the sauce.)

In a small bowl, combine the peanut butter, sesame oil, soy sauce, minced garlic, maple syrup (or honey), lime juice, and red pepper flakes. Whisk until completely combined. Add the water to the peanut butter mixture in tablespoon increments, whisking until well incorporated.

Assembly time! Place your jicama “tortillas” on your desired serving dish. Place 2-3 slices of your protein on each taco. Next, place 2-3 slices of each vegetable (the cucumber, the bell pepper, and the scallions) atop the protein. Add a sprinkle of cabbage mix atop that. Squeeze lime juice over each taco. Next, drizzle each taco with a hefty amount of peanut sauce.

Garnish with crushed peanuts and cilantro. Serve immediately.

This recipe is great for a hot day, as it does not require the use of the stove top or oven (with exception to possibly cooking your protein, but this can be done ahead of time.) These Thai inspired jicama tacos are a perfect summertime dish, whether for lunch or a light dinner. I hope you enjoy them! And please feel free to comment below if you made any adaptations. Or, if you have other suggestions for using these jicama “tortillas.”

Looking for another light, healthy dish?

Try This:

Arugula Farro Salad with Strawberries and Goat Cheese