Thai-Inspired Jicama Tacos are a quick, low-carb dinner option when you do not feel like turning on the oven. Full of fresh vegetables and umami, these low-carb tacos are brightly flavored and sure to satisfy any night of the week.
I immediately thought of taco shells when I saw Trader Joe's jicama wraps. Because of their crisp texture, this recipe utilizes fresh ingredients and a vibrant flavor profile inspired by Southeast Asia.
The taco fillings combine fresh vegetables, the protein of your choice, and a subtly spicy peanut sauce packed into the low-carb jicama wraps. Garnished with peanuts and cilantro, these jicama tacos are flavorful and delicious.
If you want additional quick meal options for a low-carb diet, look no further than my 10-Minute Hearts of Palm Pasta. Like this recipe, it is full of healthy fats and low in carbs.
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Jicama Wrap Recipe
This recipe is excellent for a hot day, as it does not require a stovetop or oven. These jicama tacos are a perfect summertime lunch or light dinner dish. Liven up your next taco night by making a batch of these Thai-inspired jicama tacos.
- Healthy - Not only are jicama wraps low in carbohydrates (only 3g of carbs in two wraps), they are low calorie, and each serving contains 2 grams of fiber. This is a significant difference from regular tortillas.
- Low Carb - Jicama wraps are a low-carb alternative to flour tortillas or corn tortillas. They are keto-friendly and can be eaten on the keto diet.
- No Oven-Time Needed - This easy recipe uses fresh vegetables and pre-cooked protein. There is no need to turn on the stove or oven, which makes this a perfect summertime meal.
- Customizable - The taco fillings are entirely customizable to your favorite toppings or whatever you have.
What is Jicama?
Jicama is a root vegetable native to Mexico, also known as a Mexican turnip. It is juicy, crunchy, and subtly sweet. Many find its texture similar to an apple or water chestnut. Jicama is best eaten raw, often used in salads, thanks to its neutral flavor and crunchy texture.
What do jicama wraps taste like? Jicama wraps are thin slices of jicama, their only ingredient. So, they taste subtly sweet with a slightly crispy texture and the taste of jicama. Like regular jicama, the wraps are best eaten raw but can be warmed.
Where to Buy Jicama Wraps
In most grocery stores {the stores that carry this product}, you will find jicama wraps in the produce section. Where can you buy them? I found these at Trader Joe's in the produce section. Further, these can also be found at Whole Foods Market and similarly Amazon's website (via Whole Foods Market).
Ingredients
- Jicama Wraps
- Vegetables - This recipe includes cucumber, red bell pepper, cabbage slaw, and scallions.
- Protein - Use cooked sliced pork, chicken breast, steak, shrimp, or rotisserie chicken. Make sure to cut your protein to a similar size as the vegetables so that everything is uniform inside the taco.
- Peanut Sauce - The peanut sauce is a delicious combination of smooth peanut butter, toasted sesame oil, reduced-sodium soy sauce, maple syrup (or honey), fresh lime juice, fresh garlic, and red chili flakes. A dash of fish sauce would be great in this sauce as well.
- Garnishes - I garnished these tacos with chopped cilantro and crushed roasted, lightly salted peanuts.
See the recipe card for the ingredient quantities.
Ingredient Substitutions
- Jicama Wraps - Coconut Wraps
- Peanut Butter - Almond Butter, Cashew Butter, Sunflower Seed Butter
- Soy Sauce - Coconut Aminos
- Vegetables - Carrots, Bok Choy, Kohlrabi
- Scallions - Red Onion, White Onion
- Garnishes - Hot Sauce, Chili Crunch, Mung Bean Sprouts
How to Make Jicama Tacos
PREPARE - Pull out the jicama "tortillas" to warm to room temperature while you prep the ingredients and peanut sauce.
STEP 1 (SLICE VEGGIES AND PROTEIN) - Slice the bell pepper, scallions, cucumber, and cooked protein into julienne-size strips.
STEP 2 (MAKE PEANUT SAUCE) - Combine the creamy peanut butter, sesame oil, soy sauce, minced garlic, maple syrup (or honey), lime juice, and red pepper flakes in a small bowl. Whisk until thoroughly combined. Add the water to the peanut butter mixture in tablespoon increments, whisking until well incorporated.
STEP 3 (ASSEMBLE THE TACOS) - Place 2-3 slices of your protein on each taco. Next, place two 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. Finally, drizzle each taco with a hefty amount of peanut sauce.
Garnish with crushed peanuts and cilantro. Serve immediately.
Storage
Store the wraps in the refrigerator until their best-by date, usually about one week. Transfer extra peanut sauce to an airtight container or jar, as well as any vegetables or protein pieces that have not been used.
Healthy Dinner Recipes
- Spicy Asian Turkey Rice Bowls
- Easy Fried Rice - Better Than Takeout
- Poke Bowl Recipe - With Shrimp and Salmon
Expert Tips
Cut the vegetables thin and evenly. This is not only for the uniformity of every bite but also makes these tacos a lot easier to eat.
Frequently Asked Questions
Jicama wraps are best warm or cold. For this recipe, warm or cold jicama wraps will work. To warm, heat on a microwave-safe plate at short intervals until warm.
Yes, jicama tortillas are a healthy alternative to the classic tortilla. They are naturally high in fiber and low in carbohydrates, which makes them a keto-friendly product.
More likely than not, your Jicama wraps have gone bad. Excess moisture collects and makes the jicama slimy. Discard any slimy wraps, and do not eat them. Similarly, discard the jicama wraps if they are starting to turn brown or have an off-putting smell.
Store the wraps in the refrigerator until their best-by date, usually about one week.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Thai Inspired Jicama Tacos
Ingredients
Tacos
- 8 wraps 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
Peanut Sauce
- ⅓ cup smooth peanut butter
- 1 clove fresh garlic minced
- ½ tablespoon toasted sesame oil
- 2 tablespoon reduced sodium soy sauce
- 1 tablespoon maple syrup or honey
- ¼ teaspoon red pepper flakes
- juice of ½ a lime
- ¼ cup water or as needed
Instructions
- Pull out the jicama "tortillas" so they can warm to room temperature while you prep the ingredients and peanut sauce.
- For the Peanut Sauce: In a small bowl, combine the peanut butter, sesame oil, soy sauce, minced garlic, maple syrup (or honey), lime juice from ½ a lime, and the red pepper flakes. Whisk until completely combined. Add the water to the peanut butter mixture in tablespoon increments, whisking until well incorporated.
- To Assemble: 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.
Notes
- Jicama wraps are best warm or cold. For this recipe, warm or cold jicama wraps will work. To warm, heat on a microwave-safe plate at short intervals until warm.
- You may have extra vegetables.
Nutrition
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