Clever “tortillas” for tacos and enchiladas made with jicama so they are grain-free, low-carb, and vegan-friendly.
Jicama should be thoroughly washed in cool water with a vegetable brush to get rid of any dirt.
Jicama should be cut off at both ends, then all skin and tough flesh should be peeled away using a vegetable peeler.
Jicama should be cut in half crosswise, then each half should be cut into paper-thin slices with a sharp knife or the thinnest mandoline blade.
Use them right away as crisp tortillas, or keep them in the refrigerator for up to a week in a resealable plastic bag.
ArnoldGreg June 20, 2023
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