With Cinco de Mayo coming up, and summer down the line, I plan to be eating tons of tacos. Since I’ve made these Jicama Tortillas, I know I’m ready for easy tacos every day.

You see, as a gluten-free person, this could get expensive if I buy gluten-free taco shells, or time-consuming if I make them from scratch. Therefore, I’m so glad to find such an easy but delicious alternative.

jicama tortilla in a white casserole pan

Jicama Tortillas

If you have had jicama before, you may be thinking that there is no way this recipe works. These jicama tortillas, when cooked, soften right up and become so pliable. Even I myself wasn’t sure it would work, so I was so pleasantly surprised.

I cannot wait to eat these with my Black Bean Tacos, Carnitas Tacos, Vegan Fish Tacos, or Chickpea Tacos.

Jicama whole

Jicama Nutrition

Jicama, also known as Mexican yam bean or Mexican turnip, is a tuber native to Mexico that has now spread to China and Southeast Asia and is also becoming popular here in the US.

The texture and taste of jicama is reminiscent of raw potatoes, pears, or water chestnut, with a very mild slightly sweet flavor. It is quite versatile, commonly eaten raw with chili, salt, and lime juice, or cooked in soups and stir-fries.

Jicama is a very low calorie because of its high fiber and water content and is an amazing source of vitamin C that you wouldn’t expect.

Because roughly half of the carb content in jicama is from fiber, it is suitable as a snack for those on a low carb or keto diet, and in general, I love eating it is as a crunchy low-calorie snack.

Specifically, jicama contains inulin, which is a type of fiber that helps with constipation and is prebiotic. This means that it helps your digestive system to produce its own good bacteria. When you have higher amounts of good bacteria, this assists your body in digesting food more efficiently.

Jicama also has other vitamins and minerals in smaller amounts and lots of antioxidants. Because of this, plus its fiber content, jicama is a great food for those who are trying to lose weight by allowing them to have a nutritious side or snack that will fill them up.

Peeling jicama

Where To Buy Jicama?

I actually buy my jicama from Walmart or a local Latin grocery store. I have also seen it at Kroger and Publix. If it is not in your local supermarket, check any international or Latin market.

Jicama is a light brown root vegetable that resembles turnips or rutabagas. Buy them when they are firm, not soft, because this indicates bruising.

Best Mandoline Slicer

In order to get the slices of the jicama thin enough, I highly recommend using a mandoline. This is a kitchen tool or appliance that will enable you to slice veggies and other foods extremely thinly without risking cutting yourself (once you practice safety).

I bought my Waring Pro mandoline slicer about 20 years ago, and I could not find it online. However, this Mueller Austria mandoline looks like a good economical choice, and this Cuisinart food slicer is more similar to the motorized version I have.

jicama on a slicer

Other Jicama Recipes

Jicama Chips

Baked Jicama Fries

Jicama Cucumber Salad.  

Jicama Slices on a blue plate on a wooden board

Jicama Wraps Recipe

These are so simple to make, right down to the recipe!

  • Jicama
  • Garlic Powder
  • Paprika
  • Sea Salt

jicama marinada

How To Make Jicama Tortillas?

  1. Wash and peel the jicama. I use a potato peeler for ease. Then, slice it into halves so it will fit on the mandolin and not slip.
  2. With the mandolin on a thin slice setting, slice up your jicama halves. Mix up your seasonings, then sprinkle onto the jicama slices.
  3. Heat up a frying pan on medium heat, and spray or brush with the oil of your choice.

  1. Fry as many jicama slices as you will be using immediately until they are soft and lightly speckled brown on each side, usually about 2 minutes.
  2. Refrigerate leftover slices for up to 3 days in an airtight bag or container. I recommend only frying as many as you need at a time and not frying ahead, especially since they cook so quickly.

Other Mexican Recipes

Instant Pot Mexican Rice

Mexican-Style Quinoa Casserole

Mexican-Style Scrambled Tofu

Vegan Mexican Street Corn

Chipotle Pinto Beans

holding jicama tortilla in hand

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Nutrition

(Per serving)
  • Energy: 42 kcal / 176 kJ
  • Fat: 0 g
  • Protein: 1 g
  • Carbs: 10 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 5 min
  • Ready in: 15 min

Ingredients

Instructions

  1. Wash and peel the jicama. I use a potato peeler for ease. Then, slice it into halves so it will fit on the mandolin and not slip.
  2. With the mandolin on a thin slice setting, slice up your jicama halves. Mix up your seasonings, then sprinkle onto the jicama slices.
  3. Heat up a frying pan on medium heat, and spray or brush with the oil of your choice.
  4. Fry as many jicama slices as you will be using immediately, until they are soft and lightly speckled brown on each side, usually about 2 minutes.
  5. Refrigerate leftover slices for up to 3 days in an airtight bag or container. I recommend only frying as many as you need at a time and not frying ahead, especially since they cook so quickly.
Recipe author's Gravatar image

Dev Marie

Hi there, I’m Dev, a Jersey girl now residing in Florida, and a first generation Jamaican immigrant. As a passionate foodie adventurist, I love to create comfort dishes using exotic ingredients from all over the world.