Jicama Tortillas and All the Fixins!

First thing’s first – What the heck is jicama?!

jicama

Jicama is a tuberous root vegetable, indigenous to the Americas (mostly central and southern).  The texture is akin to a raw potato or an unripe pear – very crisp and slightly sweet, with the tendency to take on the flavor of whatever you eat it with.

Nutritionally, one jicama has about 250 calories, mostly from carbs, and is an excellent source of potassium (note the similarity to potatoes and other white root vegetables) and vitamin C.  I pick my jicama the same way I pick potatoes – it must be firm to the touch with no soft spots and should smell slightly sweet.

Now you know!  :)

Let the recipe hack begin – jicama tortillas!

Rewind a few weeks to our Fit Girl’s Getaway Weekend in historic New Bern, NC.  On our final evening together, we decided to hit the town for one last dinner.  The Chelsea came highly recommended and could accommodate our large party of hungry women.  Winner, winner!

As our food arrived, each plate looked better than the last, including Melissa’s jicama tacos.  Wait, what?!  You can make a TORTILLA out of JICAMA?!  I thought for sure this was going to be a complicated process that would only yield a few tortillas – ain’t nobody got time for that!  She raved about the tacos, including how well it held the filling and the extra crunch from the jicama.  It LOOKED like a piece of jicama……maybe it’s not as complicated as I thought…….

Enter Pinterest.  I LOVE Pinterest.  I can research recipes and be inspired by the amazing pictures.  Added bonus?  Having the creativity to give these jicama tortillas my own flair!

I got home and added jicama to my shopping list immediately.  I knew what I wanted to do and the flavor profile I was going to execute.  The key component would be patience if the first batch didn’t work out as planned.  Lucky for you, the first batch was excellent!

Jicama Tortillas

1 jicama, peeled

Peel the skin off the jicama so you have what looks like a large white bulb.  Using a mandolin slicer, select the thinnest setting and shave the jicama into thin discs (the bottom of the jicama should be on the blade to begin with in order to maximize the size of your tortillas).  Place jicama discs in a large bowl of warm salt water.  Set aside for at least 30 minutes.  When ready to use, place discs on a clean towel and blot away as much moisture as possible.

 

And now for the filling…….Chicken Chop, 2 ways

 

Spicy Chicken Chop

Servings: 2 entrees OR 4 appetizers

2 chicken breasts

½ red pepper, seeds and membrane removed

½ orange pepper, seeds and membrane removed

½ sweet onion, cut into large flat discs

2 tbsp olive oil, divided + ½ tbsp olive oil

2 cloves garlic, minced

1 ½ tbsp chili powder

¼ tsp fine sea salt

¼ tsp ground cumin

Sprinkle red pepper flakes

S&P to taste

Coat chicken with 1 tbsp olive oil and sprinkle with S&P.  Rub the onion and peppers with ½ tbsp olive oil.  Grill the chicken, peppers, and onion.  I usually cook “low and slow” but if you have time constraints, just keep the lid open and watch your food carefully.  The peppers will be done when the skin has just started to blister.  The onions should be slightly opaque.  Cook the chicken until no pink remains.  The temperature should be around 165 degrees.

Chop chicken and veggies together.  I like mine chopped small because the tortillas are small.

In a large sauce pan, heat the remaining olive oil and minced garlic until fragrant and sizzling.  Add in chop mix and remaining spices.  Cook until flavors are well combined.

Arrange jicama tortillas on a plate and top each with about ¼ c of the Spicy Chicken Chop.  Dress your tacos any way you like (avocado/guacamole, extra sharp cheese, chopped cilantro, Greek yogurt, lime juice, etc.)

IMG_1160

Spicy Chicken Chop with a dusting of Parmesan

Asian Chicken Chop

Servings: 2 entrees OR 4 appetizers

2 chicken breasts

¼ c shredded carrots

½ c shredded cabbage

½ c broccoli, chopped small

½ red pepper, diced

¼ c onion, diced

1 tbsp olive oil

1 tbsp sesame oil

1 tbsp coconut oil

2 tbsp fresh ginger, finely grated

2 cloves garlic, minced

1 tsp liquid aminos OR soy sauce

Sprinkle red pepper flakes

S&P to taste

Coat chicken with olive oil and S&P to taste.  Grill chicken until cooked through.  The temperature should be around 165 degrees.  Chop into small pieces and set aside.

In a large saucepan, heat sesame oil, coconut oil, and garlic over medium heat until oils have blended completely.  Add diced onion and pepper and cook until slightly soft, 3-5 minutes.  Add carrots, cabbage, broccoli, and ginger.  Cook until veggies are slightly soft.  Add chicken, liquid aminos, and red pepper flakes.  Cook until flavors are well combined.

Arrange jicama tortillas on a plate and top each with about ¼ c of the Asian Chicken Chop.  Dress your tacos any way you like (extra shredded cabbage, kimchi, sesame seeds, chopped cilantro, slivered almonds, crunchy noodles, etc.)

 

These 2 recipes are just the tip of the iceberg – ENDLESS possibilities here!  Tell us about your variations and inspiration!

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