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+ servings

Jicama Tacos

Crunchy, refreshing slices of raw jicama cradled around crisped pork carnitas, Cucumber Sweet Onion Salsa, cilantro, radishes, and hot sauce.
Servings 12
Author Rebecca Lindamood


  • 1 teaspoon neutral oil like canola grapeseed, or peanut oil
  • 1 cup leftover pulled pork
  • 12 paper thin slices of peeled raw, whole jicama
  • 1/2 cup Cucumber Sweet Onion Salsa
  • 2 radishes scrubbed and sliced paper thin or into matchsticks
  • 1/4 cup fresh cilantro leaves
  • hot sauce to taste


  • Place a heavy-bottomed skillet over medium high heat and drizzle in the neutral oil. When the pan is hot and the oil is shimmery, toss in the carnitas. Break them up slightly with a sturdy wooden spoon and allow them to heat up thoroughly and become crispy in places. Remove the pan from the heat. Using a taco holder to hold them, gently fold a jicama slice into a taco shape. Divide the crisped pork between the jicama shells, then do the same with the Cucumber Sweet Onion Salsa, radishes, and cilantro leaves. Serve with hot sauce at the table.