This easy Jicama Tortilla Recipe is the perfect low-carb, keto-friendly swap for traditional tortillas! Fresh, crisp, and perfect for tacos or wraps.
You ever have one of those moments in the kitchen where you just throw something together and—boom—it turns out way better than expected? That was me with jicama tortillas. I wasn’t even trying to be creative. I just had this massive jicama sitting in my fridge, mocking me every time I opened the door.
At first, I figured I’d slice it up for snacking (you know, the usual jicama + lime + Tajín routine), but then I had a thought: What if I turned this into a taco shell? I grabbed my mandoline, sliced it paper-thin, and wrapped one around some grilled shrimp and avocado.
Mind. Blown.
The crunch. The lightness. The way it didn’t fall apart in my hands like a lettuce wrap. Suddenly, I wasn’t just making tacos—I was having a full-blown jicama obsession. And now? I keep these in my fridge at all times.
Trust me, once you try these, you’ll wonder why you ever relied on regular tortillas.
Why You’ll Love This Jicama Tortilla Recipe?
Still on the fence? Let me convince you:
- Insanely easy – Just slice and serve. No rolling dough, no kneading, no mess.
- Super light and refreshing – No post-taco food coma here!
- Naturally low-carb & gluten-free – Perfect for keto, paleo, and Whole30.
- Versatile – Use them for tacos, wraps, or even as crunchy chips.
- Crisp or soft – your call! – Eat them raw for crunch or steam them for flexibility.
Once you try them, you’ll never go back.
Ingredient Notes:
Since this recipe is literally just one ingredient, picking a good jicama is key.
- Jicama (1 large): Look for one that’s firm and smooth. If it’s wrinkly or has soft spots, it’s past its prime. The inside should be crisp and juicy, not dry or fibrous.
Pro Tip: No mandoline? No problem! A sharp knife works too—just take your time to get thin, even slices.
How To Make Jicama Tortilla?
I promise, this is one of the easiest recipes you’ll ever make.
Step 1: Wash & Prep
Start by rinsing your jicama under cold water. Use a vegetable brush to scrub away any dirt, then trim both ends with a sharp knife.
Step 2: Peel the Jicama
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The skin is thick and a little tough, so grab a vegetable peeler and remove it completely. If any stubborn bits remain, use a knife to trim them off.
Step 3: Slice It Thin
Now for the fun part—slicing. Cut the jicama in half crosswise, then use a mandoline slicer (on the thinnest setting) or a sharp knife to create paper-thin rounds. These will be your tortillas!
Step 4: Crisp or Soft? You Decide.
- If you love a crisp tortilla, you’re done! Fill them with your favorite taco toppings and enjoy.
- If you prefer a softer texture, steam the slices for 30-60 seconds in a pan or microwave them for 10-15 seconds.
That’s it—you’re ready for taco night!
Storage Options:
Meal prep lovers, you’re in luck—these tortillas store beautifully!
- Fridge: Keep them in a resealable plastic bag or airtight container for up to one week.
- Freezer: Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They’ll last up to two months! Just thaw them overnight before using.
Variations and Substitutions:
Want to level up your jicama tortillas? Try these fun ideas:
- Spicy Kick – Sprinkle them with Tajín or chili powder for extra heat.
- Citrus Twist – A squeeze of lime juice adds a fresh, bright flavor.
- Herbed Up – Brush lightly with olive oil and sprinkle with fresh herbs for extra flavor.
- Sweet Option – Try them with cinnamon and a drizzle of honey for a unique dessert taco!
What to Serve with Jicama Tortilla?
These aren’t just for tacos! Here are some fun ways to use them:
- Tacos: Fill them with grilled shrimp, carne asada, or shredded chicken.
- Wraps: Swap them in for tortillas in burritos or sandwich wraps.
- Quesadillas: Stack them with cheese and toast lightly for a crispy, keto-friendly quesadilla.
- Breakfast Tacos: Scrambled eggs, avocado, and salsa? Yes, please.
- Dipping Chips: Toast them in the oven for a few minutes to make crunchy, scoopable chips!
Frequently Asked Questions:
What does jicama taste like?
It’s mildly sweet and nutty, with a crisp texture like an apple or water chestnut.
How thin should I slice them?
As thin as possible! Aim for 1/16-inch thick if using a mandoline. If using a knife, just go slow and slice carefully.
Can I use jicama tortillas for enchiladas?
Absolutely! Just steam them first so they’re more flexible, then fill and roll as usual.
So, what do you think—ready to ditch the heavy tortillas and try jicama tortillas instead? Whether you love the crunch or prefer them steamed, these light and refreshing taco shells are a total game-changer.
Give them a try and let me know how you like them! Are you a raw tortilla fan, or do you like them softened? And what’s your go-to taco filling? Drop a comment—I’d love to hear!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Jicama Tortilla Recipe
Ingredients
- 1 large jicama
Instructions
Prepare the Jicama
- Thoroughly rinse the jicama under cool running water to remove any dirt or residue. Use a vegetable brush if necessary. Trim both ends of the jicama with a sharp knife to create a stable cutting surface.
Peel the Jicama
- Using a vegetable peeler, remove the thick outer skin completely. If any fibrous portions remain, carefully trim them off with a knife to ensure a smooth surface.
Slice the Jicama
- Cut the jicama in half crosswise. Using a mandoline slicer set to the thinnest setting, carefully slice each half into paper-thin rounds. If using a knife, aim for slices approximately 1/16-inch thick to resemble traditional tortillas.
Choose Your Preparation Method
- For a crisp texture: Use the jicama tortillas immediately without further preparation.
- For a softer, more pliable texture: Steam the slices for 30 to 60 seconds in a steamer basket over boiling water or microwave them for 10 to 15 seconds until slightly softened.
Store or Serve
- Use the tortillas immediately to prepare tacos, wraps, or other dishes. Alternatively, store them in an airtight container in the refrigerator for up to one week.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
