Tacos are hard not to love, given the endless variety they offer. These Jicama Tacos are a fresh, crunchy take on a classic favorite. Thin, slightly sweet slices of raw jicama make crisp shells that cradle savory pulled pork, bright cucumber-sweet onion salsa, crisp radish matchsticks, fresh cilantro, a squeeze of lime, and a drizzle of your favorite hot sauce. They come together quickly when you use leftover pulled pork and a simple salsa, making them a perfect option for a fast weeknight meal or a light summer dinner.
Fresh jicama brings a cool, crisp texture that makes these tacos especially suited to warm weather. You get all the textures and flavors you expect from a taco—savory meat, bright salsa, herbaceous cilantro, and spicy heat—without the heaviness of a fried or warm tortilla. Jicama is naturally gluten-free, grain-free, egg-free, and dairy-free, so these tacos are a welcome option for those avoiding common allergens or following grain-free diets. (Whether jicama fits specific paleo guidelines varies by source, but its allergen-friendly profile is clear.) Even if dietary restrictions aren’t a concern, try these simply because they’re delicious.
Cook’s Notes
- Preparing jicama is straightforward once you know the steps. Trim a small disc from both the top and bottom so the jicama can sit steady on a cutting board. Peel the skin with a sharp vegetable peeler or a paring knife, then slice.
- For consistently thin, foldable slices, a mandoline or v-slicer works best, and a cut-resistant glove adds safety. A food processor with a wide chute and slicing blade can also produce good slices, or slice carefully by hand if you prefer. Aim for slices that are thin enough to fold but thick enough to hold a couple of bites of filling.
- This recipe uses pulled pork and a Cucumber Sweet Onion Salsa, but feel free to adapt the fillings. Leftover meats, cooked seafood, grilled vegetables, or different salsas all work well with jicama shells. Large batches of pulled pork are convenient because they can be portioned and frozen, making Jicama Tacos a quick assembly when you thaw a portion and prepare a simple salsa and garnishes.
- You don’t need a taco holder, though one can be helpful for assembling and holding the tacos upright before serving. Alternatively, serve components in bowls—jicama slices, crisped pork, salsa, cilantro, lime wedges, and radishes—so guests can assemble their own.
- Serving size guidance: as an appetizer, plan on 2–3 tacos per person. As a main course, expect people to eat more—some may enjoy up to 5–6 tacos, depending on appetite and other dishes served.
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Jicama Tacos
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 teaspoon neutral oil (canola, grapeseed, or peanut)
- 1 cup leftover pulled pork
- 12 paper-thin slices of peeled raw jicama
- 1/2 cup Cucumber Sweet Onion Salsa
- 2 radishes, sliced paper-thin or into matchsticks
- 1/4 cup fresh cilantro leaves
- hot sauce, to taste
Instructions
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Heat a heavy-bottomed skillet over medium-high and add the neutral oil. When the oil shimmers, add the pulled pork and break it up slightly with a wooden spoon. Allow the pork to heat through and crisp in places, then remove from the heat. Gently fold a jicama slice into a taco shape, divide the crisped pork among the jicama shells, and top with Cucumber Sweet Onion Salsa, radishes, and cilantro. Serve with lime wedges and hot sauce.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the specific ingredients you use.
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