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 a food sensitivity discovery elimination diet 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.
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).
Try it out and let me know what you think!
- 1 jicama
- Peel the jicama’s outer brown layer using a vegetable peeler.
- Position the blade on the mandoline slicer to the thinnest or 2nd thinnest (depending on brand) setting.
- 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!
- Store in a zip loc bag up to a week in the fridge.