Discussion Board

It's not what you expect. And you still have to make them But doesn't this sound great?!?! I'll be trying it tomorrow after my trip to the store.... I'll let you know

http://www.azcentral.com/style/hfe/food ... s0819.html

I never even heard of jimica (spelling).

Curious how they turned out? I love jicama shredded on my salad!

Sorry,
I am not well enough today to get out but I will let you know when I am up and about.
Jicama is a root vegetable
It is pronounced HICK A MA
It's round, light brown on the outside, White on the inside.
It has a very mild flavor, the texture is kind of like a turup or colrobby, crisp, full of water like the above.
It's great raw or cooked.
The cron-o-meter calls it a Yambean it is mostly carbs
1 cup
just .9g protien
and only 4% nutritional needs
low fat .1g
49 calories
One thin slice for a taco shell would probably be less than 1/8 a cup
Hope this helps. I try to make them soon

Interesting idea. I wasn't fond of jicama when I used it in a salad I made a few months back. Maybe using it as shell for tacos would give it a different flavor.

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.

Sorry to hear they were a bust LadyDi. I shared this idea with a few people at work, of course none of us actually attempted it yet.