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How To: Jicama Taco Shells

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Jicama taco shells are the best thing to happen to a taco since the invention of the taco. It’s true! Tacos (especially fish tacos) are one of my all time favorite foods. Back in 2013, I was in the middle of one of my 15 Day Clean Eating Detoxes and I got a huge craving for tacos. Unfortunately, corn isn’t allowed in the elimination diet-style program (it’s a food that more and more people are developing sensitivities to) so I had to get creative.

I had just heard about jicama and thought that might be the perfect vessel. I peeled the vegetable, and whipped out one of my favorite kitchen tools, my mandoline (I have this one and LOVE it) and sliced it paper thin.

To test it out, I applied a layer of guacamole, topped it with some Mexican-seasoned ground beef with chopped onions and peppers mixed in, and topped that with shredded cabbage and salsa. It was so good! I haven’t had a corn taco shell with my homemade tacos since then.

LOVE tacos but want a healthified food swap for the traditional corn or flour tortilla? Try jicama taco shells! You'll get the crunch from a hard-shell but the flexibility of a soft-shell for the perfect taco. These are super easy to make, require 0 cook-time, and your kids will love them. Video taken from WBTV Morning Break

jicama taco shells

jicama taco shells

jicama taco shells

jicama taco shells

jicama taco shells
There are a lot of different brands of mandoline slicers out there. I tried 4 of them before I found this one by Swissmar. I’ve had it for 6 years now, and use it nearly daily! It’s not only great for jicama shell tacos, but I love cutting uniform slices of veggies for grilling, roasting, salads, and using in my spicy tuna poke bowls.

Have you ever heard of the vegetable jicama? It’s semi-sweet-tasting and crunchy, kind of like a mix between an apple and a potato. It adds a great crunch and freshness to the Mexican food, plus it’s super durable. Jicama also comes with numerous health benefits: helps to stabilize blood sugar levels, boosts digestive health, and supports nerve functioning.

My favorite use of this vegetable is for jicama shell tacos, but you can also cut it into sticks and use with your favorite dips, like guacamole, hummus, or even put nut butter on it. The only prep you need to do to it is peel it. You can find it at almost any grocery store (I’ve seen it at Hannaford’s, Whole Foods, Earth Fare, Harris Teeter, and Publix). 

how to make jicama taco shells

Try it out and let me know what you think!

Jicama Taco Shells
Gluten free, dairy free, soy free, vegetarian, vegan, Paleo
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Ingredients
  1. 1 jicama
Instructions
  1. Peel the jicama’s outer brown layer using a vegetable peeler.
  2. Position the blade on the mandoline slicer to the thinnest or 2nd thinnest (depending on brand) setting.
  3. Place the jicama on the mandoline slicing surface and slide down repeatedly to create ‘tortillas.’ Treat like a traditional soft shell tortilla, add your favorite taco filling and enjoy!
  4. Store in a zip loc bag up to a week in the fridge.
Healthy Eaton http://healthyeaton.com/

 

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  1. I can’t wait to try this!!! Thanks so much for sharing!

    Comment by Connie Trowbridge — June 18, 2015 @ 8:58 pm

  2. Hey Connie! Have you tried these out? What did you think? 🙂

    Comment by Samantha Eaton, Health Coach — August 4, 2015 @ 2:45 pm

  3. in your bottom picture, the jicama looks slightly toasted or tan colored…did you try to cook it?

    Comment by Sue T — August 4, 2015 @ 2:12 am

  4. Hi Sue! Actually no, that was just natural coloring on the raw jicama. That last picture too also had pretty bad lighting/shadows!

    Comment by Samantha Eaton, Health Coach — August 4, 2015 @ 2:46 pm

  5. I LOVE Jicama! Must try this.

    Comment by Tamian Wood — August 4, 2015 @ 1:56 pm

  6. Absolutely! Let me know what you think 🙂

    Comment by Samantha Eaton, Health Coach — August 4, 2015 @ 2:46 pm

  7. Found you from the link on Dr Axe. I will be trying this as soon as I pick up some Jicama.

    Comment by Beth @ Hookedonhealth.co — August 5, 2015 @ 4:31 pm

  8. Anyone try packing this ahead and taking to-go? I wonder how the shell holds up with the filling in it for hours…

    Comment by Marisa Moon — January 12, 2016 @ 7:10 pm

  9. First time using them. I made chicken enchalatas, very good.

    Comment by Joyce Marie Powell — July 17, 2017 @ 5:20 pm

  10. So glad you liked them!

    Comment by HealthyEaton — July 17, 2017 @ 7:54 pm

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