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.
Slice the green part of the scallions from the white. Wrap up white portion to use for another recipe. Slice each scallion (green) in two pieces, and then slice each piece 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.)
For the 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.