Cinco de Mayo is fast approaching! I have lots of Cinco de Mayo recipes for those of us watching our carbs but I have never posted a grain free tortilla…until now. One ingredient, no cooking required and this shell stays crispy without falling apart. And that’s because the taco shell is made entirely from thinly sliced jicama!
All you need for this taco party is Jimaca, a crispy water filled vegetable from Mexico…
…and a mandolin. I use this one but there are plenty of choices (affiliate links)
Once jicama is sliced simply top with left over roasted chicken, rotisserie chicken, my grilled chicken, my crock pot roast, or pulled pork and then top with my homemade salsas or guacamole, tomatoes, cilantro and a squeeze of lime! So easy!
The ‘tortillas’ are crispy, stay together, hold all the ingredients you stuff them with and are completely grain and carb free.
And so pretty!
The Recipe: How to Make Jicama Taco Shells
You will need: A “y” peeler and a mandolin (affiliate links)
- Jicama peeled and sliced with a mandolin.
Peel jicama using a 'y' peeler
Trim the edges off the jicama till it will fit into a mandolin. Usually 4".
Place mandolin on the thinnest setting and carefully slice jicama. (Different mandolins have different settings. If yours is too thin use the second thinnest setting)
Top with fillings (links above) and eat!
One jicama makes approximately 18 tortillas
If you would like more taco recipes please view my Pulled Pork Tacos, Pulled Pork Taco Bites on Butternut Squash Tortilla and my Sweet Potato Tacos on Herbed Grain Free Tortillas. Happy Cinco de Mayo! ~ Linda Spiker
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MAY I PLEASE ASK A LITTLE FAVOR?
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No WAY 🙂 Very cool!
Sounds wonderfully light and refreshing!
LOVE this idea – shared it today!
This is SO clever! I can’t believe no one else has thought of this (or at least I’ve never seen it before!)! Super cool!
My fiance loooves jicama, we night just have to try this variation 🙂
What a great tip!
I wish I could claim credit, but I saw it in a local restaurant!
BRILLIANT!!!! Seriously, brilliant! I am cooking for my mother-in-law who is living with us while battling cancer. She is completely grain free and low/no carb. This is beautiful!!!!
I hope your mother in law enjoys this recipe and I wish her well and will pray for her.
This is such a great idea! I am going to pick up some jicamas this week and try this. These tacos just look so light and refreshing. Thanks.
These tacos sound divine, and so refreshing! (On my way to the store now!)
Mom my used to eat Jicama all the time. I didn’t enjoy it growing up, but now I love it!
Such a cool idea! I’ve always wanted a mandolin slicer and this would be a perfect use for it!
WHAT!!!!!!! Once again you have blown my mind. When you said grain free tortilla I was like how is she going to pull that one off but you totally did it. Now I have to find a Jicama stat for taco Tuesday tomorrow.
Lol. You are too sweet. Enjoy taco Tuesday!
I don’t think I’ve tried this before. Looks good!
I love these micro snacks, the most suitable for the party
I love Jicama but can’t seem to find it in Kansas!! These taco’s look great!!
It should be in season by April. Maybe then?
I have found them at Walmart in Kansas and also they had them at the city market in Kansas City.
What did you find? The jicama shells?
Oh my goodness, this is a fabulous idea! I’ll bet it has a wonderful crisp crunch to it. I totally want to eat that.
Oh how I look forward to Cinco de Mayo each year. Tex-Mex is one of my favorite genres of food. Finding a grain free option is music to my ears. I’m really trying to cut back on wheat.
Can you freeze these for use later?
The jicama tortillas? I would think not. They are so filled with water I would think they would just break upon thawing, but I really don’t know as I haven’t tried.
Have you ever tried to saute, bake and flavor the shell before using them? would that break them down?
I actually offer the option to saute them in the post! It’s quicker but you have to pay attention to them whereas the oven baked do their thing while you are busy with other tasks. Totally up to personal preference!
Oops…I was thinking of my Butternut squash shells…my bad. Actually, I serve them as is but you could also sprinkle them with lime juice and chili powder 🙂
I love this taco shell and thank you for posting it! I actually first tried a Jicama taco shell at a restaurant in Cabo San Lucas filled with Ahi Tuna and it was the most amazing taco I’ve ever enjoyed. I can’t wait to try it at home.
Found these shells at a local HEB here near Houston just yesterday! Using them with soy crumbles instead of ground beef for a more traditional taco (lettuce, vegan cheese, homemade pico) tonight with beans and brown rice!
Has anyone else tried a store made version but f these?
I have seen them at Whole Foods Market but have not tried them. I need to:)