Jicama Sticks with Lime and Tajín

Jicama Sticks with Lime and Tajín

Crisp jicama sticks get a tangy lime bath and a dusting of chili-salt seasoning.

Total 15 min Makes 4 servings Calories 55/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Jicama's crunchy, mildly sweet flesh is cut into sticks, tossed with fresh lime juice, and dusted with Tajín for a snack that balances tart, salty, and spicy notes. It's a staple street-food style treat in Mexico, served cold as a refreshing counterpoint to hot weather or rich meals.

Ingredients

  • 1 large jicama, peeled
  • 3 tablespoons fresh lime juice
  • 1 tablespoons Tajín seasoning
  • 1/4 teaspoons fine sea salt
  • 1 lime, cut into wedges, for serving

Method

  1. Using a sharp knife, trim the ends off the jicama, then peel away the thick skin and the fibrous layer just beneath it until the flesh is smooth and white.

  2. Cut the jicama into 1/4-inch thick slabs, then stack and cut into sticks roughly 3 inches long and 1/4 inch wide.

  3. Place the jicama sticks in a large bowl and drizzle with the lime juice, tossing to coat evenly.

  4. Sprinkle the Tajín seasoning and sea salt over the sticks and toss again until evenly coated.

  5. Arrange the jicama sticks on a serving plate and chill for 10 minutes to let the flavors set before serving with extra lime wedges.

Rate this recipe

★ 4.4 (1)

Jicama Sticks with Lime and Tajín

Jicama's crunchy, mildly sweet flesh is cut into sticks, tossed with fresh lime juice, and dusted with Tajín for a snack that balances tart, salty, and spicy notes. It's a staple street-food style treat in Mexico, served cold as a refreshing counterpoint to hot weather or rich meals.

15 min 4 servings 55 cal

Ingredients

  • 1 large jicama, peeled
  • 3 tablespoons fresh lime juice
  • 1 tablespoons Tajín seasoning
  • 1/4 teaspoons fine sea salt
  • 1 lime, cut into wedges, for serving

Method

  1. 1

    Using a sharp knife, trim the ends off the jicama, then peel away the thick skin and the fibrous layer just beneath it until the flesh is smooth and white.

  2. 2

    Cut the jicama into 1/4-inch thick slabs, then stack and cut into sticks roughly 3 inches long and 1/4 inch wide.

  3. 3

    Place the jicama sticks in a large bowl and drizzle with the lime juice, tossing to coat evenly.

  4. 4

    Sprinkle the Tajín seasoning and sea salt over the sticks and toss again until evenly coated.

  5. 5

    Arrange the jicama sticks on a serving plate and chill for 10 minutes to let the flavors set before serving with extra lime wedges.