Special thanks to Jenny Craig for their sponsorship of this post.
Jicama is all the rage right now. Not cut in strips, not in chunks, but thinly sliced as a taco shell. Truth: It’s AMAZING.
You can find pre-cut jicama wraps in the produce section of your local Trader Joe’s or Whole Foods, or you can buy a whole jicama and slice it thinly with a knife or a mandolin slicer. Slicing your own is a little more economical, and honestly, a little fun.
You don’t have to cook the jicama once sliced. You simply load them up with your favorite ingredients. Jicama itself doesn’t have much flavor, but what it does bring to the table is a ton of texture. They give your tacos a crispy, crunchy taco flavor… with none of the calories that come with the flour or corn varieties.
Seeing all these jicama tacos on social media inspired me to take one of our very own Jenny Craig dishes and transform it into tacos.
Since I had my mandolin slicer out to cut the jicama, I thought I’d pull out another fun kitchen gadget – – my spiralizer – – to make these carnitas tacos into carnita fajita tacos!
After spiralizing some peppers and onions, I added them to a skillet and combined them with the carnitas before loading up my taco shells. Y’all are going to love these.
Jenny Craig Recipe Creation: Carnita Fajita Jicama Tacos | No Thanks to Cake
- 1 pkg Jenny Craig Slow Cooked Carnitas and Peppers
- 5 jicama taco shells
- 1/3 cup red bell pepper, spiralized and chopped
- 1/4 cup red onion, spiralized and chopped
- 1/3 cup spinach, shredded
- 1 squeeze fresh lime juice
- cooking spray
- salt and pepper
- hot sauce, optional
To Make the Jicama Taco Shells
- Peel your jicama, and thinly slice the jicama into tortilla-shaped rounds. Use a mandolin if you have one, being extremely careful due to the sharpness of the tool.
To Make the Taco Filling
- Prepare the carnitas in the microwave, according to package instructions. Set aside.
- In a skillet prepared with cooking spray, saute peppers and onions over medium heat. Season with salt and pepper. Cook 3-4 minutes, until peppers and onions are tender and lightly caramelized. Stir frequently to avoid burning the peppers and onions. Note: If you don't have a spiralizer, you can thinly slice the peppers and onions with a knife. If you choose to create veggie spirals, roughly chop them before adding them to the pan to make them easier to manage.
- Add your carnitas to the skillet and stir to combine. Season with a light squeeze of a fresh lime.
Assembling Your Tacos
- Place your jicama shells on a plate. Add an equal amount of taco filling to each shell.
- Top each taco with 1-2 Tbsp. shredded spinach and hot sauce if desired.