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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.


This recipe was created in partnership with Jenny Craig.