I recently experienced something amazing at a little restaurant in San Francisco. They served their tacos in micro thin slices of crispy jicama- Jicama Taco Shells!
It’s genius, isn’t it? When it’s sliced this thin, Jicama Taco Shells are flexible, and act as the perfect, one ingredient crispy taco shell.
The natural filling choice would be some kind of seafood, like Cilantro Lime Shrimp, and some zesty cabbage. This is how I had them at the restaurant, and they were delicious.
But of course the possibilities are virtually endless, and any of your favorite taco fillings would work. Might I suggest:
Or how about some classic seasoned ground beef, like the recipe I’m sharing here. No need for that who-knows-what’s-in-it seasoning packet! All you need is good ground beef and some spices.
Jicama Taco Shells
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 - 8 servings
- Category: Main Course
- Cuisine: Mexican
You only need one ingredient for light and crispy taco shells!
For the Taco Shells:
- 1 softball size jicama (peeled)
For the Simple Seasoned Taco Meat:
- 1 tablespoon avocado oil
- 2 pounds grass fed ground beef
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons sea salt
- 1 teaspoon ground chipotle
- 1 teaspoon garlic powder
For the Jicama Taco Shells:
- You will need a mandoline for these, unless you have some uncanny knife skills. They need to be practically paper thin. I set my mandolin at 1/12″. (1/8″ is too thick, 1/16″ is too thin. You may need to play with it, but will get plenty of shells regardless.) Slice the ends of the jicama off, so you have the middle third or so exposed. Slice as many shells as you can get out of it, probably close to 20 slices. Set aside.
For the Simple Seasoned Taco Meat:
- Heat a the oil in a large skillet over medium high heat. Add the beef and break it up with a spatula. Cook for a few minutes until it browns, stirring occasionally.
- Add the seasonings and stir to combine. Cook for another 4-5 minutes, or until the beef is cooked through.
- Serve as you normally would serve tacos, with Guacamole, Salsa, hot sauce, etc.
*Don’t toss the ends- slice them up and squeeze some lime on them to snack on while you’re cooking.
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OMG I hate you!! That looks so damn good my stomach just SPOKE out lou. I moved from Tennessee to Sweden, and Swedish food is mostly awful and bland, with potatoes, anchovies, this nasty pickled fish called sylt and liver paste as prime favorite (actually i love liver paste lolll) but the anchovies aren’t the heavy good salted in olive oil with capers kind, just a slimey filet. My husband said he had never even tasted garlic until he was 20 (we’re pushing 50, it’s real popular now) but in the south it’s food, food, food – chicken, BBQ, turnip greens, lots of greens, vidalia onions, chowchow pickled cabbage, mexican food is real popular in Memphis too. WELL they don’t even SELL CILANTRO HERE !!! (a tear trails slowly down) THEY NEVER HEARD OF BISCUITS at ALL, no ready fresh biscuit dough in the dairy aisle (like grands flakey buttermilk) even the McDonalds breakfast here (which costs $10 by the way) uses a MUFFIN. And apparently I’m a great cook, but a terrible biscuit maker. I think you could use it as a hockey puck.
They also do not have the SOUTHERN STYLE BREAKFAST SAUSAGE. The kind you make into patties? My favorite kind on earth? NO they have big gross droopy bland phallic looking pink sausage that looks like bologna or something. AAAGGGH
Even so, with my skills Tonna gained almost 20 Kilos in a year HAHAHAAA So now maybe try to eat healthier, and your blog looks so good.
You are so down to earth and real, and you made me laugh. So thanks for that. I will be reading up on your TIPS as well. THANKS !!
Would you please share what mandoline you use? Mine will not slice that thin. Beautiful picture.
My mandolin is the OXO good grips. I put a link on the bottom of this post.
FYI, your link is to the OXO chopper on Amazon, not the mandolin.
So I guess you do not cook or bake the jicama or anyhting like that, do you? Interesting.
Nope, the jicama is raw! When it’s the right thickness (which may take a few tries through the mandolin) it’s perfectly flexible and holds the fillings wonderfully!
I can’t wait to try the jicama taco shells! I got rid of my OXO mandoline because I could never figure out how to use the push block . . . I made the beef tonight and it’s delicious, just *way* too spicy for us! I’ll go with half the chipotle next time. Thanks for all of your great recipes. I’m happy to have found your blog.
Rebecca Smith says
Thanks for the information on the Mandolin. I had always thought one of those giant things you see at the deli counter was required to make great thin sliced items. This would also be perfect to slice potatoes to make homemade chips, right?
I discovered your post on the jicama taco shells about 2 weeks ago. I was worried about missing out on mexican food since “going” paleo. I have to tell you that I have eaten these about 10 times in the last 2 weeks with shredded pork and beef and I absolutely LOVE them! I add a paleo avocado cream and shredded cabbage and hot sauce and they are AWESOME! I have been telling everyone I know about them! Thanks so much for this GREAT idea 🙂
Note it’s Mando-LINE…I went hunting for a mandolin recently and kept coming up with slicers because everyone forgets the E on the end… 🙂
PS, yeah, those look awesome, especially since I”m allergic to corn :/
Oh! Thank you, I will edit that. I suppose you could wind up with a musical instrument if you spell it wrong as well :\
Monique Mitchell says
OMG!!! I just made these tonight and the whole family LOVED them! Thank you so much for this wonderful idea!
Yay! So glad to hear it. These are definitely cheered for when they’re made in my house, too. 🙂
The idea of jicama for taco shells is wonderful! I love jicama, the filling sound wonderful, too. But a mandoline is the opposite for me. I had one and never was able to get it to work well. I think I’ll try honing my knife skills… 🙂
Jennifer McDonald says
The oxo link doesn’t work 🙁
This? http://astore.amazon.com/zenbelmostlyp-20/detail/B000AXQAAQ Let me know if you’re still having problems with it, thanks for letting me know!
This is such a great idea! If I wanted to serve these mini tacos at a party, how far in advance can I slice the jicama taco shells? Do I need to toss some lime juice on them to keep them from turning?
I’d use them within two days after slicing, max… Jicama gets slimy. Lime juice is definitely recommended! Have a fun taco party!
cool site man!
check out http://www.mandolinslicerworld.com for all the best slicers in one place
HEB sells sliced jicama tortillas in the produce section if that’s easier.
that’s amazing! I’ve never seen those. How cool!