Best 12 Jicama Salsa Recipes

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Jicama salsa is a refreshing and flavorful condiment that can be used to add a zesty kick to tacos, burritos, enchiladas, and other Mexican dishes. Made with jicama, a crisp and juicy root vegetable, jicama salsa has a slightly sweet and nutty flavor that pairs well with spicy and savory dishes. This versatile salsa is also packed with nutrients, making it a healthy addition to any meal. If you're looking for a delicious and easy-to-make salsa to add to your next Mexican feast, look no further than this jicama salsa recipe.

Here are our top 12 tried and tested recipes!

CHICKEN STREET TACOS WITH CORN-JICAMA SALSA



Chicken Street Tacos with Corn-Jicama Salsa image

Here's a light, speedy meal you can enjoy anytime. Preparation is so simple-there's nothing to it. These chicken street tacos are quite tasty, and adding jicama to the salsa boosts the nutritional value. Win-win! -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 19

1 cup Mexicorn, drained
1/2 cup canned black beans, rinsed and drained
1/2 cup finely chopped peeled jicama
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
GUACAMOLE:
1 medium ripe avocado, peeled and pitted
1 small tomato, seeded and chopped
4-1/2 teaspoons lime juice
1/4 teaspoon salt
TACOS:
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1 pound boneless skinless chicken breasts, cut into thin strips
8 flour tortillas (6 inches), warmed

Steps:

  • For salsa, in a small bowl, combine the corn, beans, jicama, cilantro, lime juice, cumin and salt. Cover and refrigerate until serving. , For guacamole, in another small bowl, mash avocado. Stir in the tomato, lime juice and salt. Cover and refrigerate until serving., In a large resealable bowl, combine the chili powder, cumin, oregano and salt. Add chicken and toss to coat evenly. In a greased nonstick skillet, saute chicken until no longer pink. , Spread each tortilla with 2 tablespoons guacamole; top with chicken mixture and 1/4 cup salsa. Fold tortillas in half.

Nutrition Facts : Calories 465 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1351mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 8g fiber), Protein 33g protein.

SPICY PINEAPPLE, APRICOT,AND JíCAMA SALSA



Spicy Pineapple, Apricot,and Jícama Salsa image

Categories     Condiment/Spread     Sauce     Fruit     Herb     No-Cook     Low Fat     Vegetarian     Quick & Easy     Cinco de Mayo     Apricot     Pineapple     Hot Pepper     Summer     Healthy     Vegan     Jícama     Cilantro     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 6

1/2 small pineapple
a 1/2-pound piece jícama
3 ounces dried apricots (about 1/3 cup)
1 small red onion
1/2 cup packed fresh cilantro sprigs
1/2 fresh habanero or Scotch bonnet chile

Steps:

  • Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups. Peel jícama and cut into 1/4-inch dice. Coarsely chop apricots and chop enough onion to measure 3/4 cup. Finely chop cilantro and, wearing rubber gloves, finely chop chile with seeds. In a bowl toss together all ingredients and season with salt. Salsa may be made 6 hours ahead and chilled, covered.

ROASTED RED PEPPER AND JICAMA SALSA WITH ZESTY CHUNK GUACAMOLE



Roasted Red Pepper and Jicama Salsa with Zesty Chunk Guacamole image

This appetizer is outstanding and great for parties! The mixes of flavors complement themselves and will excite even the most lukewarm palates. Everything can be made ahead of time and assembled in minutes. Serve with tortilla chips.

Provided by Anthony Whittington

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Avocado Salsa Recipes

Time 1h15m

Yield 12

Number Of Ingredients 23

1 large red bell pepper
1 pound chicken breast tenders
1 tablespoon dried cilantro
2 teaspoons paprika
½ teaspoon ground black pepper
½ teaspoon monosodium glutamate (MSG)
2 tablespoons extra-virgin olive oil
¼ cup extra virgin olive oil
1 large yellow onion, minced
2 cups matchstick-cut jicama
1 tablespoon salt
1 tablespoon white sugar
¾ teaspoon cayenne pepper
1 (10 ounce) can diced tomatoes with green chile peppers, drained and juices reserved.
8 ounces sour cream
¼ cup thinly sliced jicama
salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil
2 large avocados, peeled, pitted, and diced
2 tablespoons lemon juice
1 tablespoon dried cilantro
½ teaspoon cayenne pepper
⅛ teaspoon ground cumin

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Place red bell pepper on a baking sheet.
  • Roast pepper in the preheated oven until skin is blackened, about 5 minutes per side. Allow pepper to cool.
  • Peel and discard blackened skin; finely chop pepper and set aside.
  • Season chicken tenders with 1 tablespoon cilantro, paprika, black pepper, and monosodium glutamate.
  • Heat 2 tablespoons olive oil in a skillet over medium heat. Arrange chicken tenders in the skillet, cover, and reduce heat to low. Cook until chicken is no longer pink in the center and is browned on both sides, about 20 minutes. Transfer chicken to a plate and set aside to cool; reserve skillet.
  • While the chicken is cooking, heat 1/4 cup olive oil in another skillet over medium-low heat. Cook and stir onion in the hot oil until very tender and dark brown, about 20 minutes.
  • Stir roasted bell pepper, 2 cups jicama, 1 tablespoon salt, sugar, and 3/4 teaspoon cayenne pepper into caramelized onion. Cook and stir until jicama begins to soften, about 5 minutes more; remove from heat.
  • Pour reserved tomato juices into the skillet used to cook chicken.
  • Heat tomato juice over medium-high heat until reduced by half, 5 to 7 minutes, scrape up any brown bits in the skillet.
  • Stir sour cream into reduced tomato juice until evenly mixed; remove from heat.
  • Season jicama slices with salt and pepper to taste.
  • Heat 1 tablespoon olive oil in a clean skillet. Pan-fry jicama slices in the hot oil until browned on both sides, 5 to 7 minutes.
  • Mix tomatoes with green chiles, avocados, lemon juice, 1 tablespoon cilantro, 1/2 teaspoon cayenne pepper, cumin, and salt in a bowl until mixture is a slightly creamy guacamole.
  • Spread tomato-sour cream mixture on a large platter.
  • Pile guacamole atop sour cream.
  • Spread red pepper salsa over guacamole.
  • Chop chicken breast tenders into chunks; scatter chicken chunks and jicama slices over salsa.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 11.5 g, Cholesterol 29.9 mg, Fat 20 g, Fiber 5.3 g, Protein 10.2 g, SaturatedFat 4.9 g, Sodium 730.6 mg, Sugar 3 g

TEQUILA LIME SHRIMP TACOS WITH ORANGE JICAMA SALSA



Tequila Lime Shrimp Tacos With Orange Jicama Salsa image

Make and share this Tequila Lime Shrimp Tacos With Orange Jicama Salsa recipe from Food.com.

Provided by Simply Fresh Cooking

Categories     Weeknight

Time 28m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 18

24 large shrimp, peeled and deveined
8 corn tortillas, taco sized
1/2 large jicama, peeled and diced
1 orange, peeled and diced
1/2 medium red onion, diced
2 tablespoons cilantro, finely chopped
1/4 garlic clove, grated
1/2 tablespoon extra virgin olive oil
1 tablespoon lime juice
1 lime, juiced
2 tablespoons tequila
1/2 tablespoon honey
1/4 teaspoon cumin
1/4 cup extra virgin olive oil
1/2 garlic clove, grated
1/4 teaspoon salt
1/8 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne pepper (optional)

Steps:

  • In a small bowl combine all ingredients for the shrimp marinade and stir. Place peeled and deveined shrimp in a resealable bag and add the marinade to coat the shrimp. Place sealed bag in the refrigerator for 20 minutes.
  • Meanwhile, in a large bowl combine jicama, orange, red onion, cilantro, garlic, oil, and lime juice. Stir well. Set aside until ready to use.
  • Heat a large non-stick skillet on medium high. Add shrimp and cook for no longer than 2-3 minutes. Once shrimp starts to curl up and turn pink, flip over and cook the other side. Remove shrimp to a plate immediately so it won't continue to cook. Set aside.
  • Stack corn tortillas on top of each other and wrap in a damp paper towel and microwave on high for 1 minute. To Serve: Place 2 corn tortillas on 4 plates and top each tortilla with a little of the salsa mixture and 3 pieces of shrimp per tortilla. Serve with leftover lime wedges cut into small pieces, if desired.

BAJA SHRIMP TACOS WITH JICAMA-CORN SALSA AND RANCH CREMA #RSC



Baja Shrimp Tacos With Jicama-Corn Salsa and Ranch Crema #RSC image

These refreshing and tasty tacos are sure to be a hit at your next fiesta! The crunchy shrimp combined with the creamy sauce make for an irresistable combination!

Provided by mwiederhold

Categories     Weeknight

Time 45m

Yield 12 tacos, 4 serving(s)

Number Of Ingredients 15

1 lb shrimp, peeled, devained, patted dry (40-50 count)
1 cup plain breadcrumbs
1/2 cup milk
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix, divided
1/4 cup olive oil
1 cup jicama, peeled and finely diced
4 roma tomatoes, seeded and diced
1 cup frozen corn, thawed
1 jalapeno, finely minced
6 tablespoons fresh chives, divided and finely minced
2 lemons, zest and juice, divided
6 ounces fat free Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
12 (8 inch) corn tortillas

Steps:

  • For Salsa: In medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest and juice of 1 lemon, salt and pepper. Set aside.
  • For Ranch Crema: In small bowl, combine, yogurt, 3 tablespoons chives, 1 tablespoon dry ranch dip mix, zest and juice of 1 lemon. Set aside.
  • In small bowl, whisk milk with remaining 2 tablespoons dry ranch dip mix. Place shrimp in mixture and let marinate for 4-5 minutes.
  • Spread bread crumbs on plate. Shake off excess milk mixture from shrimp and toss in bread crumbs till coated.
  • Heat olive oil in a large skillet over medium high heat. In 2 seperate batches, brown shrimp till fully cooked and drain on paper towel.
  • Heat corn tortillas in the microwave covered in wet paper towel for 20 seconds till warmed through.
  • To assemble: Place 4 shrimp on each tortilla and top with heaping spoonful of jicama-corn salsa. Drizzle with ranch crema and enjoy!

JICAMA SALSA



Jicama Salsa image

Provided by Sunny Anderson

Time 5m

Yield 4 servings

Number Of Ingredients 10

1 (1 1/2 pound) jicama, peeled and diced
1 Granny Smith apple, peeled, cored and diced
1/2 small red onion, diced
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
Pinch kosher salt and freshly ground black pepper

Steps:

  • Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.

MIKI'S JICAMA (PICO DE GALLO SALSA)



Miki's Jicama (Pico de Gallo Salsa) image

A great 'salsa' NOT BLENDED! Chunky, crisp, and yummy! Buy some freezer containers, this recipe makes A LOT, or share with friends. I once could not find white balsamic vinegar and used the dark without any problems. Freezes well.

Provided by jeffandrobyn2

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 45m

Yield 32

Number Of Ingredients 10

12 roma (plum) tomatoes, finely diced
2 jicamas, peeled and finely diced
4 poblano peppers, finely diced
1 red onion, finely diced
6 jalapeno peppers, seeded and finely diced
3 tablespoons chopped garlic
4 limes, juiced
¼ cup chopped fresh cilantro
3 tablespoons white balsamic vinegar
¼ cup salt

Steps:

  • Toss diced tomatoes, jicamas, poblano peppers, red onions, and jalapeno peppers with garlic, lime juice, cilantro, white balsamic vinegar, and salt together in a large mixing bowl.

Nutrition Facts : Calories 29.5 calories, Carbohydrate 7 g, Fat 0.2 g, Fiber 3 g, Protein 0.9 g, Sodium 5.2 mg, Sugar 2.2 g

MANGO-JICAMA SALSA



Mango-Jicama Salsa image

Make and share this Mango-Jicama Salsa recipe from Food.com.

Provided by Leahs Kitchen

Categories     Sauces

Time 10m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 8

1/2 cup ripe mango, diced
1/2 cup jicama, diced
1 roma tomato, diced
2 tablespoons lime juice, freshly-squeezed
2 tablespoons orange juice, freshly-squeezed
2 tablespoons cilantro, chopped
1/2-1 jalapeno, seeded and finely chopped
salt

Steps:

  • Mix all ingredients in a bowl and let sit in the refrigerator for a couple hours before serving. -Enjoy!

ORANGE AND JICAMA SALSA



Orange and Jicama Salsa image

This colorful salsa with jicama and jalapeno has definite Southwestern flair. I like to use delicious, sweet-tart blood oranges in it when they're in season.-Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 11

6 medium oranges, peeled, sectioned and chopped
1-1/2 cups cubed peeled jicama
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
1 tablespoon lime juice
2 teaspoons chopped seeded jalapeno pepper
1/2 teaspoon sugar
1/8 teaspoon salt
Baked tortilla chips or scoops

Steps:

  • In a large bowl, combine the first 10 ingredients. Serve with chips. Refrigerate leftovers.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.

SEA BASS WITH GINGER LEMON PESTO AND JICAMA SALSA



Sea Bass with Ginger Lemon Pesto and Jicama Salsa image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 cups peeled, diced jicama
4 cups diced papaya
1 cup red bell pepper
1/8 cup diced jalapeno
1 cup finely chopped cilantro
1/4 cup lemon juice
4 (8-ounce) sea bass fillets*
1 package banana leaves
1 cup finely chopped peeled ginger
1 cup finely chopped lemon zest
1/4 cup chopped parsley
1/8 cup olive oil
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste.
  • For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside.
  • Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa.

MANGO AND JICAMA SALSA



Mango and Jicama Salsa image

Provided by Food Network

Categories     side-dish

Yield 2 3/4 cups

Number Of Ingredients 8

2 cups mango, peeled, pitted and cut into 1/4-inch pieces
2 stalks green onion, chopped
2 Tbsp. cilantro chopped
1/2 cup jicama, diced
3 Tbsp. Kikkoman Ponzu
1 tsp. cayenne pepper
2 Tbsp. brown sugar
2 Tbsp. lime juice

Steps:

  • Combine mango, cilantro, jicama and green onions in a medium bowl.
  • Mix together ponzu lime juice, brown sugar and cayenne pepper in a separate container, making sure the sugar is dissolved.
  • Pour mixture over mango combination, toss to coat.

PAM'S MARINATED JICAMA FOR SALAD OR SALSA



Pam's Marinated Jicama for Salad or Salsa image

I had a large jicama in the fridge and wanted to make it into something. I decided that this could stand alone as a condiment, or add sweet peppers, crisp tender mini carrots and sweet onion slices marinated with it for a salad or could be chopped and added to a unique salsa. I went to the farmers market and loaded up on fresh...

Provided by Pam Ellingson

Categories     Other Snacks

Time 15m

Number Of Ingredients 10

1 large jicama, peeled and cut into large matchstick size julienne
1/4 c white wine vinegar
1/4 c rice vinegar, seasoned
1 medium lime, both juice and zest
1/8 to 1/4 tsp ground cardamon
1-2 tsp honey
1 tsp vegetable oil
1 or 2 dash(es) green jalapeno tabasco sauce (optional)
salt to taste
water if desired to taste

Steps:

  • 1. Mix all vinaigrette ingredients together in a medium lidded bowl. Taste and adjust salt and/or honey. This is a very tart, Limey dressing and flavor will be absorbed into the jicama. (I don't even add water, as I love the tart and sweet flavor.)
  • 2. Prepare Jicama and place in bowl. Mix thoroughly and allow to marinate, covered and refrigerated. Toss the jicama in the marinade occasionally to make sure it is all flavored. The longer it is marinated, the more tangy it gets.
  • 3. I use this like a pickle or condiment. I see that there is a new recipe posted for watermelon and jicama salsa that I am dying to try. Also, I would add it to veggies (Chopped finer) for a fresh zing. I encourage you to play with your food!

Tips:

  • Choose the right jicama. Look for firm, smooth jicama with no blemishes or bruises. The skin should be light brown and the flesh should be white and crisp.
  • Peel and dice the jicama. Use a sharp knife to peel the jicama, then cut it into small cubes.
  • Use fresh, ripe ingredients. The fresher the ingredients, the better your salsa will taste. Look for ripe tomatoes, onions, cilantro, and jalapeños.
  • Don't over-chop the ingredients. You want the salsa to have some texture, so don't chop the ingredients too finely.
  • Add some heat. If you like spicy salsa, add a jalapeño or two. You can also add some cayenne pepper or chili powder.
  • Let the salsa sit for a while before serving. This will allow the flavors to meld together.

Conclusion:

Jicama salsa is a delicious and refreshing salsa that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful snack or appetizer, give jicama salsa a try!

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