The Jicama taco shells were a bust. I have no idea how this can be done. I had to cut down the jicama to fit the mandolin. There is no way to cut the hard crisp jicama thin enough by hand. So then you end up with this narrow shell that isn't deep enough to hold anything. Then I couldn't use my typical cardboard shell molds because the jicama is not limp like the corn tortilla. So I tried just making tostata type shells and they curled up like some kind of aquatic looking thing. Some were over done and some under done, sitting side by side on the baking sheet. They were completely uneatable.
If anyone else has tried this and had better luck please let me know your process. Otherwise I do notrecommendd attempting this.