Low-Carb Chicken Tacos with Jicama Tortillas

Taco lovers—you’re in for a treat. This easy swap transforms your favorite tacos into a lighter, crisp alternative: jicama tortillas. I recently discovered them and they’ve quickly become a go-to when I want the crunch of a taco without the extra calories.

I adore tacos, but traditional corn or flour tortillas can add more calories than I want for lunch. Jicama tortillas offered a fantastic alternative. They’re crisp, sturdy, and mild in flavor, letting the fillings shine. I was able to enjoy four satisfying tacos without worrying about extra Points, and they held together well even when packed with toppings.

The mild taste of jicama means the chicken, salsas, and fresh toppings remain the focus. For the tacos pictured I used a simple shredded Crock Pot salsa chicken as the protein and loaded the shells with pico de gallo, cilantro, red onion, diced peppers, and a few black beans. The result was flavorful, fresh, and light.

Jicama tortillas aren’t identical to corn or flour, but they’re an excellent low-calorie, gluten-free alternative when you want crisp texture and fewer carbs. A few practical tips: use them at room temperature so the contrast with warm fillings isn’t too sharp, or warm them briefly if you prefer — just be mindful they cool quickly. Stacking two tortillas gives extra sturdiness so they won’t sag under generous fillings.

What is jicama?

Jicama is a round root vegetable with a thin brown skin and crisp white flesh. It’s often called a Mexican yam bean or turnip; the interior is juicy and slightly savory, with a texture similar to a water chestnut. You can eat it raw or cooked, and it keeps a pleasant crunch even when exposed to heat or wet ingredients.

How to prepare jicama

If you haven’t worked with jicama before, it’s straightforward. Peel the fibrous outer skin with a sturdy vegetable peeler or knife until you reach the crisp white flesh. Then slice, dice, or shred the interior as needed. Raw jicama is excellent in salads, crudités, or as a crunchy shell for tacos.

Using jicama as a tortilla

Because jicama holds its texture, it makes a surprisingly sturdy taco shell. Slice or form the jicama into thin, flat tortillas and fill as you would any taco. If you prefer, cut jicama into sticks for a crunchy snack with lime and chili powder. While raw is my favorite, jicama can also be roasted or sautéed; it softens but retains moisture.

Zero-point taco toppings

If you’re watching Points or calories, load your jicama tortillas with fresh, low-calorie toppings. Popular zero-point options include:

• Pico de gallo
• Salsa
• Cilantro
• Sliced red onions
• Black beans or pinto beans
• Jalapeños
• Diced bell peppers
• Pickled red onions

Of course you can add cheese, guacamole, sour cream, or crema—just account for those items in your totals.

Jicama tortillas can be a specialty item, so check local health food stores or larger grocers. They’re becoming more common, and you may also find jicama tortilla chips as an alternative snack.