Jicama Tortillas

These easy to make Jicama Tortillas are so delicious, tasting and feeling perfect for tacos or whatever else your heart desires. Try this to meet all your gluten-free or keto needs, or if you just want a break from wheat and corn tortillas.


Recipe Credit: Healthier Steps

Recipe Allergies


  • 1.Wash and peel the jicama. I use a potato peeler for ease. Then, slice it into halves so it will fit on the mandolin and not slip.
  • 2.With the mandolin on a thin slice setting, slice up your jicama halves. Mix up your seasonings, then sprinkle onto the jicama slices.
  • 3.Heat up a frying pan on medium heat, and spray or brush with the oil of your choice.
  • 4.Fry as many jicama slices as you will be using immediately, until they are soft and lightly speckled brown on each side, usually about 2 minutes.
  • 5.Refrigerate leftover slices for up to 3 days in an airtight bag or container. I recommend only frying as many as you need at a time and not frying ahead, especially since they cook so quickly.

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  • 1 jicama
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon sea salt