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–+ servings

Veggie Fajita Jicama-Sheet Tacos

Think street-cart fajitas meet ultra-light taco night: sautéed strips of bell pepper, zucchini, and red onion sizzle until sweet and charry, then land on quick-blanched jicama rounds that look like tortillas but clock in at just a couple of carbs each.
Print Recipe
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Course: Main Course
Cuisine: Mexican
Servings: 3 servings
Calories: 125kcal

Ingredients

  • 1 medium jicama peeled, sliced into 1/8-in rounds, about 1 lb; sub: kohlrabi rounds or thin daikon slices
  • 1/2 large red bell pepper sub: any color bell pepper
  • 1/2 large yellow bell pepper sub: poblano for mild heat
  • 1 small zucchini cut into battens; sub: yellow summer squash
  • 1/2 medium red onion sliced; sub: white onion or shallot
  • 1 tbsp avocado oil sub: olive oil, ghee
  • 1/2 tsp chili powder sub: smoked paprika
  • 1/2 tsp cumin sub: coriander
  • Salt & pepper to taste
  • Optional toppings: cilantro queso fresco, lime wedges; sub: cotija, salsa verde

Instructions

  • Blanch the “tortillas”: Bring a wide skillet of salted water to a gentle boil. Slip in jicama rounds, simmer 90 sec, then plunge into ice water. Pat dry and set aside.
  • Sauté the fajita veggies: Heat avocado oil in a large skillet over medium-high. Add peppers, onion, and zucchini; sprinkle with chili powder, cumin, salt, and pepper. Cook 6–7 min, stirring occasionally, until edges char and veggies soften but stay crisp-tender.
  • Warm & fill: Pat jicama rounds dry again if needed. Pile a generous forkful of hot veggies on each round.
  • Finish & serve: Garnish with cilantro, a crumble of queso fresco, and a squeeze of lime.

Nutrition

Serving: 1serving | Calories: 125kcal | Protein: 3g | Fat: 7g | Fiber: 3g
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