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!
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.
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.