Ah, jicama tortillas! Who would’ve thought these crisp, juicy root veggies could transform into something so delicious? It’s like discovering a hidden gem in your backyard, and now, these healthy low carb tortillas are the star of my kitchen adventures—seriously, they’re my go-to for taco nights when I’m feeling both healthy and indulgent!
Steps
- Begin by peeling the jicama. Use a knife to start the peeling process and then continue with your hands to remove the outer skin.
- Cut the jicama in half to fit it onto the mandoline slicer, unless the jicama is already small enough to use whole.
- Set the mandoline to its thinnest setting and carefully slice the jicama, using the pusher to protect your fingers.
- To serve warm, heat a nonstick skillet over medium heat and lightly spray with olive oil. Add the jicama slices, sprinkle with chipotle seasoning, and cook until they are slightly opaque and warm, flipping to heat both sides.
- For cold tortillas, store the jicama slices in a plastic bag in the refrigerator until ready to serve.
Ingredients
- Jicama, peeled
- Olive oil spray
- Homemade chipotle seasoning (optional)
Nutritional Values
Calories: 150 kcal | Carbohydrates: 33 g | Protein: 3 g | Sodium: 15 mg | Potassium: 540 mg | Fiber: 18 g | Sugar: 6 g | Vitamin A: 3 IU | Vitamin C: 72 mg | Calcium: 42 mg | Iron: 3 mg
FAQ
- What is jicama?
- Jicama is a root vegetable native to Mexico, often referred to as yam bean, Mexican turnip, or Mexican water chestnut. It has a crunchy texture, a slightly sweet and nutty flavor, and is rich in nutrients, particularly Vitamin C.
- How do you peel jicama easily?
- Start by using a knife to cut off one end of the jicama, then use your hands to peel away the outer skin. If you find it challenging, there are quick videos available online that demonstrate easy peeling techniques.
- Is a mandoline slicer necessary for making jicama tortilla shells?
- Yes, a mandoline slicer is highly recommended to achieve the thinness required for jicama to be used as a tortilla. Investing in a quality mandoline can greatly enhance your kitchen experience.
- How can jicama tortilla shells be served?
- Jicama tortilla shells can be served either hot or cold. Heating them in a skillet with a bit of olive oil and seasoning makes them pliable, while serving them cold keeps them crispy.
- What dishes can you create with jicama tortilla shells?
- Jicama tortilla shells are a versatile low-carb alternative to traditional tortillas and can be used to make a variety of tacos by adding your favorite fillings and toppings.
Tips
- Use a mandoline slicer to achieve thin, uniform jicama slices for easy folding into tortilla shapes. Investing in a high-quality mandoline can significantly improve your kitchen experience and ensure safety and durability.
- When peeling jicama, begin by slicing off the ends with a knife, then peel away the skin using your hands. If you’re having difficulty, consider watching a quick tutorial video for tips on simplifying the process.
- To enjoy jicama tortillas warm, lightly coat a nonstick skillet with olive oil spray and heat the slices with homemade chipotle seasoning until they become slightly opaque. This adds a delicious flavor and makes them more pliable for filling.
- If you prefer crispy, cold tortillas, store the jicama slices in a plastic bag in the refrigerator until you’re ready to serve them. They may be less flexible but maintain a satisfying crunch.
Equipment
- Mandoline Slicer: A good-quality mandoline slicer is essential for slicing the jicama thinly enough to be used as tortilla shells. Recommended options include the Michael Bras Mandoline, Benriner Mandoline, and Progressive Mandoline.
- Taco Rack: If desired, a taco rack can be used to arrange and serve the jicama tortillas with fillings and toppings.
