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My review
Jicama Tortillas
123
Crema
"Delicious low-carb tortillas for tacos and enchiladas made with jicama. You can eat them raw for a crispy texture or steam them if you like a softer tortilla. These are grain-free tortillas that are keto and vegan friendly."
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Ingredients
15 m servings 25Original recipe yields 18 servings (18 tortillas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Wash jicama thoroughly with cool water and remove all dirt using a vegetable brush. Trim both ends of the jicama and peel with a vegetable peeler, removing all skin and tough flesh.
- Cut jicama first in half crosswise, then cut each half into paper thin slices using a sharp knife or the thinnest blade of a mandoline.
- Use them immediately as crisp tortillas, or store for up to a week in a resealable plastic bag in the fridge.
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Footnotes
- Cook's Note:
- Jicama tortillas can be "softened" in different ways: 1) Place them in a steamer insert and steam over boiling water for 2 minutes. Drain over a kitchen towel. 2) Place them in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 2 minutes. Drain over a kitchen towel. 3) Heat a large griddle over medium heat. Brush jicama tortillas with a small amount of oil and heat 30 seconds per side, until soft.
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Reviews
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Newest
7/11/2019
The jicama tortillas were just not for me, they're better eaten crunchy when heated even just a bit they developed a weird taste and smell that i just couldn't handle ewww. But cold crunchy not ...