Jicama Pico De Gallo Recipes

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20 BEST WAYS TO COOK JICAMA



20 Best Ways to Cook Jicama image

These jicama recipes are light, crispy, and make great side dishes! From fries to salad to chips, this potato-like veggie is just too good.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Jicama Salad
Baked Jicama Fries with Olive Oil and Paprika
Jicama Pico de Gallo
Avocado Cucumber Jicama Salad
Fresh Jicama Tortillas
Vegan Oven-Baked Chipotle Jicama Fries with Creamy Cilantro Lime Sauce
Black Bean Jicama Tacos with Chipotle Cream
Jicama and Strawberry Salad
Mango Jicama Slaw
Citrus Kale Salad with Avocado and Jicama
Jícama Salad with Oranges and Watercress
Citrus Herb Jicama Chips
Colorful Jicama Noodle Salad with Creamy Tahini-Ginger Dressing
Black Bean Salad with Jicama
Mango Avocado Salad
Chile and Lime Infused Jicama Sticks
Jicama Fries in the Air Fryer
Thai Jicama u0026amp; Red Onion Salad
Tomato Jicama Salad with Mango u0026amp; Jalapeños
Watermelon Salad with Cotija, Jicama, and Lime

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a jicama recipe in 30 minutes or less!

Nutrition Facts :

PICO DE GALLO (JICAMA APPETIZER)



Pico De Gallo (Jicama Appetizer) image

This is NOT the salsa known as Pico de Gallo. From Elena's Secrets of Mexican Cooking. Posted for ZWT 5. There is a restaurant in Tucson, Arizona, Taqueria Pico de Gallo, that serves slices of watermelon, mango, pineapple and coconut prepared this way.

Provided by Chocolatl

Categories     Lemon

Time 2m

Yield 8-10 serving(s)

Number Of Ingredients 5

3 cups chopped jicama
2 cups chopped oranges
4 tablespoons fresh lemon juice
salt
powdered pequin chile

Steps:

  • Combine jicama, orange, lemon juice and salt. Chill thoroughly.
  • Serve in cocktail glasses with a sprinkling of powdered chiles on top.

BLACKENED CORN AND JICAMA PICO DE GALLO



Blackened Corn and Jicama Pico de Gallo image

A zesty cold relish that can be used on a variety of foods, including fish tacos, nachos, salads, and much more. Keep refrigerated until ready to use.

Provided by Gemini26

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 25m

Yield 16

Number Of Ingredients 16

2 cups fresh corn kernels
2 cups peeled, chopped jicama
1 cup diced red onion
1 cup small diced white onion
1 cup small diced red bell pepper
½ cup small diced green bell pepper
¼ cup olive oil
2 tablespoons white vinegar
1 ½ tablespoons salt
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon red wine vinegar
1 teaspoon chili powder
2 cups fresh cilantro leaves, finely chopped
1 ½ cups small diced tomatoes
1 lime, zested and juiced

Steps:

  • Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
  • Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 9.5 g, Fat 3.8 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 699.5 mg, Sugar 2.9 g

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