Jicama makes delicious low-carb “tortillas” for tacos and enchiladas. These are vegan, grain-free, and keto-friendly. They can be steamed for a milder texture or eaten raw for a crispy feel.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 18 |
Ingredients
- 1 large jicama
Instructions
- Wash jicama thoroughly with cool water and remove all dirt using a vegetable brush. Trim both ends of the jicama and peel with a vegetable peeler, removing all skin and tough flesh.
- Cut jicama first in half crosswise, then cut each half into paper-thin slices using a sharp knife or the thinnest blade of a mandoline.
- Use them immediately as crisp tortillas, or store them for up to a week in a resealable plastic bag in the fridge.
- Jicama “tortillas” can be softened in different ways: 1) Place them in a steamer insert and steam over boiling water for 2 minutes. Drain over a kitchen towel. 2) Place them in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 2 minutes. Drain over a kitchen towel. 3) Heat a large griddle over medium heat. Brush jicama tortillas with a small amount of oil and heat 30 seconds per side, until soft.
Reviews
The jicama tortillas were just not for me, they’re better eaten crunchy when heated even just a bit they developed a weird taste and smell that i just couldn’t handle ewww. But cold crunchy not too bad.