Type what you have

Ingredients

• ✓ jicama

Instructions

1. 1 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.
2. 2 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.
3. 3 Use them immediately as crisp tortillas, or store them for up to a week in a resealable plastic bag in the fridge.

By gem

Ingredients

• ✓ jicama

Instructions

1. 1 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.
2. 2 Slice jicama with the 1/10-inch blade of a mandoline.

By gem

Ingredients

• ✓ jicama
• bacon
• avocado oil
• salt
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper.
2. 2 Bring a pot of salted water to a boil. Slice jicama sticks into quarters and add to the boiling water. Boil for 10 minutes.
3. 3 At the same time, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease. Remove jicama from the water and pat dry.
4. 4 Toss jicama in a bowl with bacon grease and 1 tablespoon avocado oil to coat. Spread in a single layer on the prepared pan.
5. 5 Bake in the preheated oven for 30 minutes. Remove from the oven and turn on the broiler.
6. 6 Heat remaining 1 tablespoon avocado oil in a skillet. Add jicama and fry until desired crispness, about 5 minutes.
7. 7 Spread jicama back onto the baking pan. Season with salt, then cover with Cheddar cheese and crumbled bacon. Broil until cheese is melted, about 3 minutes.

By Mommytriesketo

Ingredients

• ✓ jicama
• parsley
• onion powder
• cayenne pepper
• salt
• pepper
• butter

Instructions

1. 1 Place grated jicama in a mesh strainer and rinse under cold water for 2 minutes to remove excess starch. Drain for 5 minutes and squeeze out any additional moisture.
2. 2 Combine jicama, parsley, onion powder, cayenne, salt, and black pepper in a large bowl; toss to coat.
3. 3 Melt butter in a large skillet over medium-high heat. Add jicama mixture to hot butter in the skillet and flatten with a spatula. Cook for 8 minutes undisturbed. Flip and cook for 4 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ jicama
• orange
• mango
• pineapple
• cucumber
• banana
• lime
• chile-lime seasoning
• mint

Instructions

1. 1 Cut orange segments in half and place in a bowl. Add mango, pineapple, jicama, cucumber, and banana. Add lime juice and sprinkle with chile-lime seasoning; toss to coat. Sprinkle with mint.

By Yoly

Ingredients

• ✓ jicama
• breaded fish fillet
• romaine lettuce
• tomato
• avocado
• cucumber
• onion
• cilantro salad dressing
• cotija cheese
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
2. 2 Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
3. 3 Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
4. 4 Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.

By Carol West Kennedy

Ingredients

• ✓ jicama
• bacon
• broccoli floret
• grape
• celery
• green onion
• mayonnaise
• white sugar
• vinegar
• curry powder
• pine nut

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain on a paper towel-lined plate; crumble.
2. 2 Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
3. 3 Whisk mayonnaise, sugar, vinegar, and curry powder together in a bowl until dressing well blended.
4. 4 Pour dressing over vegetables; toss to coat. Add crumbled bacon and pine nuts; toss to combine.

By wildcat02

Ingredients

• ✓ jicama
• lime juice
• olive oil
• ketchup
• tomato
• onion
• cilantro
• oregano
• salt
• black pepper
• tostada shell
• avocado

Instructions

1. 1 Combine jicama and lime juice in a large glass bowl and let stand for 20 minutes, stirring every 5 minutes to make sure that all jicama pieces are coated with lime juice. Drain some of the lime juice, depending on your taste.
2. 2 Mix olive oil and ketchup into the jicama. Stir in tomatoes, onion, and cilantro. Season with oregano, salt, and pepper.
3. 3 Serve ceviche on tostadas and garnish with avocado.

By Ana

Ingredients

• ✓ jicama
• vegetable oil
• onion
• red bell pepper
• green bell pepper
• hot pepper sauce
• garlic powder
• parsley
• paprika
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion, red bell peppers, and green bell peppers. Cook for 2 minutes. Stir in jicama, hot pepper sauce, garlic powder, parsley, paprika, salt, and black pepper Mix until jicama cubes are evenly coated.
2. 2 Cook vegetables in the skillet for 5 minutes without disturbing. Flip and cook another 5 minutes undisturbed. Flip one last time and cook to desired crispness, about 3 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ jicama
• corn kernel
• red onion
• red bell pepper
• cilantro
• lime
• cayenne pepper
• black pepper
• salt
• tilapia fillet
• olive oil
• corn tortilla
• sour cream

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3. 3 In a small bowl, combine cayenne pepper, ground black pepper, and salt.
4. 4 Brush each fillet with olive oil, and sprinkle with spices to taste.
5. 5 Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

By LouiseCol

Ingredients

• ✓ jicama
• vegetable oil
• red onion
• garlic
• zucchini
• yellow squash
• chayote squash
• tomato
• chili powder
• cumin
• cayenne pepper
• salt
• pepper
• queso asadero

Instructions

1. 1 Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama; cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. Cover and let cook for 2 minutes.
2. 2 Remove from heat and stir in the shredded cheese. Serve immediately.

By Linda T

Ingredients

• ✓ jicama
• tomato
• jalapeno pepper
• red onion
• green onion
• garlic
• cilantro
• lime juice
• lemon juice
• cumin
• tomato
• green chili
• salt
• black pepper

Instructions

1. 1 Mix together tomato, jalapeño peppers, red onion, green onions, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

By bbmchicago

Ingredients

• ✓ jicama
• red onion
• carrot
• red bell pepper
• celery
• green onion
• sugar
• rice wine vinegar
• avocado oil
• fish sauce
• honey
• lime
• sriracha hot sauce
• salt
• black pepper
• almond
• cilantro
• cilantro

Instructions

1. 1 Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
2. 2 Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
3. 3 Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.

By Bibi

Ingredients

• ✓ jicama
• chicken breast
• ginger
• black pepper
• garlic salt
• sesame oil
• broccoli
• red bell pepper
• mushroom
• cornstarch
• water
• vegetable oil
• brown sugar
• honey
• sesame seed
• peanut

Instructions

1. 1 Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
2. 2 Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
3. 3 Whisk cornstarch and 1/2 cup water together in bowl.
4. 4 Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
5. 5 Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
6. 6 Sprinkle sesame and peanuts over chicken and vegetables before serving.

By JENISSE

Ingredients

• ✓ jicama
• seasoned salt
• cilantro
• parsley
• cucumber
• green bell pepper
• red bell pepper
• green onion
• black olive
• chicken broth
• rice
• olive oil
• salt
• sugar
• white vinegar
• jalapeno pepper
• cayenne pepper
• lemon juice
• black bean
• carrot

Instructions

1. 1 Bring a small saucepan of water to a boil; cook diced carrot in boiling water briefly, about 2 minutes. Drain immediately and plunge into a bowl of ice-cold water; drain.
2. 2 Mix jicama, black beans, lemon juice, and cayenne pepper in a bowl; toss to coat. Cover bowl with plastic wrap. Stir blanched carrots, jalapeno peppers, vinegar, sugar, and salt together in a bowl; cover bowl with plastic wrap. Store both bowls in refrigerator 8 hours to overnight.
3. 3 Heat olive oil in a saucepan over medium heat; cook and stir rice in hot oil until opaque, 5 to 7 minutes. Pour chicken broth over rice; bring to a boil, cover the saucepan, reduce heat to medium-low, and cook until the liquid is absorbed completely, 20 to 25 minutes. Spread cooked rice onto a large platter and cool completely in refrigerator.
4. 4 Stir chilled rice with jicama mixture and carrot mixture in a bowl; add black olives, green onions, red bell pepper, green bell pepper, cucumber, parsley, cilantro, and seasoned salt to the rice mixture and toss to combine.

By phishgurl

Ingredients

• ✓ jicama
• cilantro
• mint
• butter lettuce
• sambal oelek
• lime juice
• fish sauce
• white sugar
• water
• peanut oil
• spring roll wrapper
• garlic powder
• black pepper
• salt
• fish sauce
• egg
• shrimp
• green onion
• onion
• shiitake mushroom
• bean thread noodle

Instructions

1. 1 Soak bean thread noodles and shiitake mushrooms in warm water for 10 to 15 minutes until soft. Drain. Cut noodles into 1-inch pieces. Mince shiitake mushrooms.
2. 2 Combine noodles, mushrooms, onion, jicama, and green onions in a large bowl.
3. 3 Halve each shrimp lengthwise and cut each half into three 1-inch pieces. Lightly flatten each piece and add to the vegetables. Add egg, fish sauce, salt, pepper, and garlic powder. Use a large wooden spoon or your hands to mix together.
4. 4 Cut each spring roll wrapper diagonally into 2 triangles. Separate the wrappers and cover them with plastic wrap to keep from drying out.
5. 5 Place a small bowl of water near the work surface. Working quickly, lay a triangle-shaped spring roll wrapper on a work surface, with the longest side of the triangle closest to you. Place about 2 tablespoons of shrimp mixture in the middle of the triangle, about 1/2 inch from the bottom edge. Bring the left and right points of the triangle over the shrimp mixture, overlapping the points. Begin rolling the wrapper toward the remaining triangle point, tucking the wrapper around the shrimp mixture as you roll.
6. 6 Dip the fingers of your working hand in the water and moisten the edges of the final point, then complete the roll. Set aside on a sheet of waxed paper, and continue forming the remaining spring rolls until you have completed about 15.
7. 7 Pour enough oil in an 11-inch skillet to be 1/2-inch deep and heat over medium-high until shimmering. While the oil is heating, complete the remaining spring rolls.
8. 8 Place 7 or 8 spring rolls into the hot oil and fry for 3 to 4 minutes per side. Space spring rolls about 1/2 inch apart to avoid overcrowding the skillet. Remove to a cooling rack placed over paper towels. Continue frying in batches until all the spring rolls are done.
9. 9 To make the dipping sauce, combine hot water and sugar and stir until sugar has dissolved. Add fish sauce, lime juice, and sambal oelek and stir to combine. Pour dipping sauce into individual serving bowls.
10. 10 Place each spring roll on a lettuce leaf. Add mint and cilantro leaves. Wrap up, creating a bundle. Serve with dipping sauce.

By Bibi

Ingredients

• ✓ jicama
• red bell pepper
• firm mango
• red onion
• cilantro leaf
• honey
• lime
• salt
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 To make the salad: Toss jicama, bell pepper, mango, and red onion together in a large bowl.
3. 3 To make the dressing: Stir cilantro, honey, lime juice, salt, and cayenne pepper together in a small bowl.
4. 4 Pour dressing over salad and toss to coat. Cover and refrigerate for at least 15 minutes before serving.

By GF mama

Ingredients

• ✓ jicama
• corn kernel
• mango
• red onion
• cilantro
• lime juice
• salt
• pepper

Instructions

1. 1 In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro. Pour the lime juice over, and season with salt and pepper. Toss until well blended.

By CLUKACEVIC

Ingredients

• ✓ jicama
• lime juice
• chili powder

Instructions

1. 1 Arrange jicama on a platter. Sprinkle lime juice and chili powder over the jicama. Serve immediately.

By BECCAS911

Ingredients

• ✓ jicama
• lime
• red pepper

Instructions

1. 1 Peel jicama; cut into French fry-sized sticks. Toss jicama with lime juice and cayenne pepper in a bowl to coat.

By caztoindy

Ingredients

• ✓ jicama
• cucumber
• lemon
• cherry tomato

Instructions

1. 1 Peel cucumber lengthwise in alternating strips so thin green strips of peel remain. Cut cucumber into thin slices.
2. 2 Stir cucumber, jicama, lemon zest, and 1 tablespoon lemon juice together in a bowl until combined. Gently fold in tomatoes.

By jerecar

Ingredients

• ✓ jicama
• mango
• pineapple
• kiwi
• lime juice
• mint
• honey
• lime zest

Instructions

1. 1 Toss jicama, mango, pineapple, kiwis, lime juice, mint, honey, and lime zest together in a bowl. Chill, covered, for at least 2 hours before serving.

By Juliana Hale

Ingredients

• ✓ jicama
• cabbage
• carrot
• green onion
• jalapeno pepper
• mayonnaise
• lime juice
• kosher salt

Instructions

1. 1 Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
2. 2 Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.

By Scott Koeneman

Ingredients

• ✓ jicama
• tuna
• mayonnaise
• mustard
• celery
• parsley
• radish
• steak seasoning

Instructions

1. 1 Mix tuna, jicama, mayonnaise, mustard, celery, parsley, radishes, and steak seasoning in a bowl until well blended.

By Sara s

Ingredients

• ✓ jicama
• sherry
• water
• white sugar
• all-purpose flour
• salt
• egg yolk
• milk
• cinnamon
• butter
• pie crust
• butter
• sugar
• cinnamon

Instructions

1. 1 Combine shredded jicama, sherry and water in a small saucepan. Bring to a boil and reduce heat. Cover and boil gently 45 minutes, or till most of liquid has evaporated. Drain thoroughly. Set aside
2. 2 Mix 3/4 cup sugar, flour and salt in a medium saucepan. Beat egg yolks and 1 cup milk in a small bowl. Stir into sugar mixture. Add remaining 1 cup milk and cinnamon. Stir over medium heat until mixture boils and becomes very thick. Stir in 1 1/2 tablespoons butter. Remove from heat and cool slightly.
3. 3 Mix the cooked jicama with the custard mixture.
4. 4 Pour mixture in pre-baked pie shell. Sprinkle lightly with 1/4 teaspoon ground cinnamon and remaining 2 teaspoons sugar. Cut remaining 1 tablespoon butter into small pieces and place over filling. Broil pie 3 inches from heat 3 to 4 minutes, or until butter and sugar are melted and bubbly. Watch carefully and do not let crust burn. Cool pie slightly. Serve warm or at room temperature.

By Molly C

Ingredients

• ✓ jicama
• grapefruit
• honey
• cilantro
• orange extract
• pear
• orange
• apple
• mango

Instructions

1. 1 Cut the grapefruit in half, and set aside one half. Juice the remaining half, and combine with honey, cilantro, and orange extract. Set aside.
2. 2 Segment the reserved grapefruit, and combine with jicama, pears, oranges, apples, and mango in a large bowl. Pour cilantro dressing over the fruit, and stir to combine. Chill in the refrigerator for at least one hour before serving.

By SCHMATT

Ingredients

• ✓ jicama
• serrano pepper
• lime juice
• rice vinegar
• cilantro
• salt
• black pepper
• olive oil
• pineapple
• baby green
• avocado

Instructions

1. 1 Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.
2. 2 Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!

By Seattle Dad

Ingredients

• ✓ jicama
• red cabbage
• sweet apple
• carrot
• red onion
• olive oil
• rice vinegar
• lime juice
• cilantro
• sugar
• salt
• red pepper flakes
• cayenne pepper
• black pepper

Instructions

1. 1 Toss red cabbage, apples, jicama, carrots, and red onion together in a large bowl.
2. 2 Whisk olive oil, rice vinegar, lime juice, cilantro, sugar, salt, red pepper flakes, cayenne pepper, and ground black pepper together in a small bowl until dressing is smooth. Pour dressing over cabbage mixture and toss to combine. Let slaw sit until flavors combine, about 10 minutes.

By WorldWideDeb

Ingredients

• ✓ jicama
• sugar
• olive oil
• white vinegar
• onion juice
• yellow mustard
• salt
• onion powder
• spinach
• onion
• bacon bit
• sesame seed
• pine nut

Instructions

1. 1 Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
2. 2 Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
3. 3 Pour olive oil dressing over the salad; toss to combine.

By male

Ingredients

• ✓ jicama
• green cabbage
• carrot
• black sesame seed
• mayonnaise
• rice vinegar
• sesame oil
• honey

Instructions

1. 1 Place cabbage, carrot, jicama, and sesame seeds in a large bowl.
2. 2 Whisk together mayonnaise, vinegar, sesame oil, and honey in a small bowl.
3. 3 Drizzle the dressing over the salad; toss until evenly coated. Chill at least 4 hours before serving.

By Celeste