These Thai Inspired Jicama Tacos are perfect for lunch or dinner. These tacos are light and vibrant. Full of fresh vegetables and umami flavor, these low-carb tacos are sure to satisfy!
I purchased a pack of jicama "tortillas" from Trader Joe's due to my curiosity. After trying these, I realized they would go great with Asian flavors; thus, these Thai inspired jicama tacos were born. This recipe is a delectable combination of fresh vegetables, the protein of your choice {this recipe is versatile}, and a subtly spicy peanut sauce packed into low-carb jicama wraps. Finished with peanuts and cilantro, these jicama tacos are vibrant and DELICIOUS!
If you are looking for additional quick, low-carb meal options look no further than my 10-Minute Hearts of Palm Pasta. Similar to this recipe, it is full of healthy fats and low in carbs.
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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 is similar to an apple or pear. 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. So, they taste subtly sweet with a slightly crispy texture. In similar nature to 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, I know that these can also be found at Whole Foods Market, and similarly Amazon's website (via Whole Foods Market).
Ingredients and Substitutions
- Jicama Wraps - While this recipe is designed around jicama wraps, an alternative low-carb tortilla option is coconut wraps.
- Vegetables - This recipe calls for cucumber, red bell pepper, cabbage slaw, and scallions. These veggies can easily be substituted with whatever fresh vegetables you have on hand. If you do not have scallions, red onion is a good substitute. All of the veggies used here, with the exception of the cabbage slaw, are all cut julienne. This is not only for the uniformity for every bite, but it makes these tacos a lot easier to eat too.
- Protein - Use sliced pork, chicken breast, beef, or as a time-saver, 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 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. It is finished with a little bit of water to form the "sauce" consistency. 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. Other tasty garnish options include Sriracha hot sauce and mung bean sprouts.
How to Make These Fusion Jicama Tacos
Pull out the jicama "tortillas" so they can warm to room temperature while you prep the ingredients and peanut sauce.
Slice the bell pepper, scallions, cucumber, and cooked protein of choice into julienne-size strips.
To Make the Peanut Sauce - In a small bowl, combine the creamy 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.
For the Assembly - Place your jicama "tortillas" on your desired serving dish. Place 2-3 slices of your protein on each taco. Next, place 2 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.
Other Recipes You Will Love
- Spicy Asian Turkey Rice Bowls
- Vegetable Fried Rice
- Easy Fried Rice - Better Than Takeout
- Poke Bowl Recipe - With Shrimp and Salmon
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. 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.
This recipe is great for a hot day, as it does not require the use of the stovetop or oven (with the exception of possibly cooking your protein, but this can be done ahead of time). These jicama Tacos are a perfect summertime dish, whether for lunch or a light dinner. Liven up your next taco night by making a batch of these Thai inspired jicama tacos.
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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