Go Back

Jicama Sticks with Tajín and Lime

Peeled jicama cut into sticks, soaked in ice water for maximum crunch, and tossed with lime and chili-lime seasoning just before serving.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Snack
Cuisine: Mexican
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium jicama peeled, cut into 1/2-inch sticks
  • 1 tbsp Tajín Clásico or other chili-lime seasoning, heaped
  • 2 tbsp lime juice about 1 lime
  • 1/2 tsp lime zest optional
  • 1/2 tsp fine salt only if your seasoning is low-sodium

Equipment

  • Vegetable peeler
  • Sharp knife
  • Bowl

Method
 

  1. Cut a flat off the top and bottom, stand the jicama up, and peel downward, removing the brown skin and the tough fibrous layer beneath it.
  2. Slice into 1/2-inch slabs, then into 1/2-inch sticks.
  3. Rinse the sticks in cold water to wash off surface starch, then soak in ice water 10 minutes. Drain very well and pat dry.
  4. Just before serving, toss with the lime juice to lightly wet the surface, then dust with Tajín and zest while tossing. Finish with an extra squeeze of lime.

Notes

Peel the fibrous underlayer, not just the skin — that is what makes jicama chewy near the edge.
Season close to serving: dust on too early and the chili slides to the bottom of the bowl in the jicama's water.
From an older jicama, cut slightly thinner sticks (3/8 inch) to reduce chewiness.