Type what you have

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
• 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
• 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
• 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

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
• 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
• 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
• 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
• 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
• 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
• water
• cider vinegar
• salt
• carrot
• orange
• cilantro
• black pepper
• escarole leaf

Instructions

1. 1 Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
2. 2 Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.

By METG

Ingredients

• ✓ jicama
• orange
• red bell pepper
• cucumber
• sweet yellow pepper
• sweet orange pepper
• radish
• thai chile pepper
• cilantro
• jalapeno pepper
• lemon
• black pepper

Instructions

1. 1 Combine jicama, orange chunks, bell pepper, cucumber, small sweet peppers, radishes, Thai chile peppers, cilantro, jalapeño pepper, lemon juice, and black pepper in a large bowl.
2. 2 Cover bowl with plastic wrap; refrigerate until flavors blend, about 30 minutes.

By Lindsey Pfeiffer

Ingredients

• ✓ jicama
• green cabbage
• sweet apple
• mayonnaise
• pineapple juice
• sugar
• hot sauce
• salt
• black pepper
• cilantro
• corn bits

Instructions

1. 1 Combine cabbage, jicama, and apple in a large bowl; set aside.
2. 2 Whisk together mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a medium bowl until smooth and fluffy, 1 to 2 minutes.
3. 3 Pour mayonnaise mixture over cabbage mixture; toss to combine. Let sit for 5 minutes.
4. 4 Mix in cilantro and toss again. Garnish with corn bits to serve.

By John Mitzewich

Ingredients

• ✓ jicama
• tomato
• cucumber
• yellow bell pepper
• red onion
• lemon juice
• olive oil
• parsley
• salt
• pepper

Instructions

1. 1 In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.

By Sherbg

Ingredients

• ✓ jicama
• shrimp
• apple
• carrot
• mint leaves
• olive oil
• sugar
• white vinegar
• mustard
• garlic
• lemongrass
• cilantro

Instructions

1. 1 Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
2. 2 Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
3. 3 Toss apple, jicama, and carrots together in a large bowl.
4. 4 Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
5. 5 Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
6. 6 Mix shrimp into salad before serving; garnish with cilantro.

By Deb Deb

Ingredients

• ✓ jicama
• albacore tuna
• tomato
• shallot
• cucumber
• carrot
• avocado ranch dressing
• cilantro
• salt
• black pepper
• lime juice

Instructions

1. 1 Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

By Stacy Scott-Calcagni

Ingredients

• ✓ jicama
• lime
• apple
• coleslaw mix
• green onion
• carrot
• cilantro
• jalapeno pepper
• olive oil
• rice wine vinegar
• sugar
• salt
• black pepper

Instructions

1. 1 Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.

By atlantasassybelle

Ingredients

• ✓ jicama
• romaine lettuce
• grapefruit section
• mango
• black bean
• corn
• pepperjack cheese
• cilantro
• parsley
• lime juice
• sugar
• black pepper
• salt

Instructions

1. 1 Combine lettuce, grapefruit, mango, jicama, black beans, corn, pepper Jack cheese, cilantro, and parsley in a large bowl.
2. 2 Whisk lime juice, sugar, black pepper, and salt in a small bowl until sugar dissolves; pour over salad. Toss to serve.

By super14

Ingredients

• ✓ jicama
• water
• quinoa
• salt
• coconut
• pineapple
• raisin
• sweet onion
• lime
• cilantro
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
2. 2 Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
3. 3 Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
4. 4 Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

By Janet Abramic

Ingredients

• ✓ jicama
• romaine lettuce
• radish
• tomato
• green onion
• cucumber
• red bell pepper
• olive oil
• lemon juice
• pomegranate juice
• water
• garlic
• dill
• basil
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place lettuce, radishes, tomatoes, green onion, jicama, cucumber, and bell pepper in a large salad bowl.
3. 3 Whisk olive oil, lemon juice, pomegranate juice, water, garlic, dill, basil, salt, and black pepper in a small bowl. Drizzle dressing over the salad just before serving.

By DUSTYDO157

Ingredients

• ✓ jicama
• magic grow capsules
• yellow candy-coated milk chocolate candy
• fruit snack roll
• fruit-flavored gelatin snack
• 7-grain cracker
• red bell pepper
• salad green
• vial
• dressing
• toothpick
• cheese square
• toothpick
• cheese square
• whole wheat tortilla
• mayonnaise
• green onion
• celery
• chicken breast

Instructions

1. 1 Mix chicken, celery, green onion, and mayonnaise together in a bowl to make chicken salad.
2. 2 Slice tortilla into pieces that resemble bandages; place cheese squares over the middle of each bandage. Pour Italian dressing into a vial to represent peroxide.
3. 3 Lay salad greens over the bottom of a container that resembles a first aid kit. Lay the bell pepper red cross on top. Place chicken salad in its own compartment. Arrange bandages, cheese squares with heart toothpicks, peroxide, splints (jicama), eye patches (round crackers), swabs soaking in iodopovidone (gelatin cubes), and gauze (fruit rolls) in the container. Place aspirin (yellow candies) and magic grow capsules in mini silicone muffin cups; add to the kit.

By bdweld

Ingredients

• ✓ jicama
• sesame seed
• butterhead lettuce
• red bell pepper
• black pepper
• salt
• shiitake mushroom
• tofu
• ginger
• vegetable oil
• salt
• white sugar
• sesame oil
• mushroom seasoning
• sambal oelek
• water
• vegetarian oyster sauce
• sambal oelek
• water
• hoisin sauce

Instructions

1. 1 Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
2. 2 Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce.
3. 3 Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper; cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce; cook and stir until heated through, about 1 minute. Remove from heat.
4. 4 Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce; roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.

By VeggieCravings

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