Jicama with lime and chipotle is a spicy Mexican-inspired low carb snack!
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A few weeks ago I visited a Mexican deli for the first time. Among a wonderful range of amazing food to try, I saw this tray of jicama in the refrigerated section.
The red powder intrigued me, so I asked what it was. The lady there showed me some Tajin seasoning – which I later discovered you can actually buy from Amazon! The seasoning is a blend of chili, salt, and lime – although there are many variations of this, with some including garlic powder, sugar, ground coriander, and more!
I *love* jicama (see my Jicama Salad, Jicama Slaw, Jicama Salsa, Jicama Skewers – you get the idea). It’s juicy, crunchy, and 100g of jicama contains around 5g net carbs. So I just had to try this Mexican snack! The lime and chili paired perfectly with the cool jicama. It was absolutely addictive!
I recently decided to make my own version of this dish, with my own seasoning blend – and changing regular cayenne for my favorite chipotle powder, and replacing the lime juice with white wine vinegar – but adding lime zest instead. I think it works really well, and you could serve it as an appetizer to a Mexican meal as well as a snack! Note: if you don’t want to make this dish too spicy, switch some (or all!) of the chipotle for paprika!
In a small bowl, mix together chipotle powder, ground cumin, onion powder, lime zest (I use my Microplane!), salt and pepper.
Add some white wine vinegar and stir to make a paste. Peel the jicama, and cut it into batons or slices. Mix in the paste, and stir well so that all the jicama is coated.
Store in the fridge until required. Serve as an appetizer, or enjoy it as a snack! The combination of the smoky, tangy paste works perfectly with the cool, crisp jicama!
- ½ tsp chipotle powder
- ¼ tsp ground cumin
- ¼ tsp onion powder
- ½ tsp grated lime zest
- salt and pepper
- 1 tbs white wine vinegar
- 10 oz jicama peeled and cut into batons or slices
- In a bowl, mix together the chipotle powder, ground cumin, onion powder, lime zest, salt and pepper.
- Add the white wine vinegar and stir to make a paste. Mix the jicama into the paste, and stir well so that all the jicama is coated.
- Store in the fridge until required.
3g net carbs per serving
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