MEXICAN JICAMA RECIPES FOR WEIGHT LOSS

Mexican jicama recipes are pretty exciting and easy to prepare. You do not have to worry much about how long it would take to get it served. Some of its ingredients include red pepper, cilantro, lime, chilli powder, salt, honey, lime zest and more. Mexican jicama recipes have fruits in their ingredients. To achieve a delicious recipe, peel and wash your fruit with clean water and a knife. Peel the brown part and cut the white part into chunks. It can be preserved in the refrigerator for about a week without cooking.

Mexican jicama recipes are packed with a lot of nutrients, including minerals and vitamins. It is weight loss friendly and very healthy. Most of the calories in this vegetable comes from crabs. Some Mexican jicama recipes for summer are below.

Mexican Jicama Recipes

1.    Mexican Jicama Snack

A crunchy and healthy Mexican snack with great flavour

Preparation time: 10 minutes.

Cook time: 0 minutes

Total time: 10 minutes

Serves: 6

Ingredients

• Juice from 2 lime
• A tablespoon of red pepper
• 1 large jicama

Preparation

1. First of all, peel your jicama and cut them into French fry size sticks
2. Then, mix cayenne pepper and lime juice in a medium-sized bowl.
3. Next, toss to coat well and serve it as finger food.

Nutritional facts

Fat 0.4g; Carbohydrate 19.6g; Protein 1.7g; calories 84g

2.    Mexican Fruit Salad with Jicama and Chili Powder

Mixed cubed melon, dragon fruit, jicama, mango, kiwi, lime juice, spicy chilli. A delicious traditional fruit salad

Preparation time: 10 minutes.

Cook time: 0 minutes

Total time: 10 minutes

Serves: 8

Ingredients

• 2 cubed kiwis
• 1 cup of jicama
• 1/8 teaspoon of pepper
• 1 cup of seedless yellow watermelon
• ¼ teaspoon of chilli powder
• 2 dragon fruit
• ¼ cup of fresh lime juice
• 1 cup of mango
• ¼ teaspoon of salt
• 1 cup of strawberries

Preparation

1. First of all, wash, peel and cut your fruit into small cubes.
2. Then add lime juice and other spices. Serve immediately.

Nutritional facts

Fat 1g; Carbohydrate 12g; Protein 1g; calories 55g

3.    Mexican Jicama and Avocado Salad

Mexican jicama and avocado salads are colourful and flavour-packed dish. More so, it is crunchy and satisfying.

Preparation time: 35 minutes.

Cook time: 0 minutes

Total time: 35 minutes

Serves: 4

Ingredients

• 2 teaspoon of lime zest
• 1 orange
• ½ teaspoon of salt
• 2 teaspoon of honey
• ½ teaspoon of chilli powder
• 3 tablespoon of canola oil
• 1 cubed avocado
• 500g of peeled jicama
• ¼ cup of diced onions
• 2 tablespoon of mint
• ½ cup of crumbled feta
• 1/3 cup of toasted pepitas
• 1 bunch of radishes
• 2 teaspoon of Dijon mustard
• 3 tablespoon of lime juice.

Preparation

1. First of all, slice off a small piece from the bottom and top of your orange. Then remove the remaining peel, including white pith and discard them.
2. Then slice them, leaving a thin membrane that separates them. Put the orange in a bowl and squeeze out the remaining orange pulp. It should be able 2 teaspoons.
3. Next, whisk your orange together with honey, chilli powder, salt, Dijon, lime zest, oil and lemon juice.
4. Now, add jicama, radishes and orange segments for the dressing.
5. Toss and transfer into a platter, top with pepitas, mint, red onion, feta and avocado

Nutritional facts

Fat 27g; Carbohydrate 29g; Protein 9g; calories 371g

4.    Mexican Jicama Shrimp Sauté

This recipe is full of flavour, proteins and spice. Peel and chop your jicama, sauté shrimp and combine with other nutrients. It’s as simple as that.

Preparation time: 20 minutes.

Cook time: 8 minutes

Total time: 28 minutes

Serves: 4

Ingredients

• 1 bunch of cilantro
• 2.5 tablespoons of grass-fed butter
• 1 medium red onion
• ½ teaspoon of pepper
• 1 lime
• 3 garlic cloves
• 1 jalapeno
• 1.5 pounds of frozen shrimps
• ½ teaspoon of oregano
• 1 pound of jicama bulb
• A red bell pepper
• ½ teaspoon of salt
• 1 teaspoon of cumin

Preparation

1. First of all, defrost your shrimp in the fridge for 48 hours.
2. Then, peel your jicama and dice it into ½ inch cubes
3. Next, dice the red bell pepper and red onion, mince your jalapeño depending on your spice level. Also, mince cilantro and garlic.
4. Place a large skillet over medium-high heat, add 1.5 tablespoons of butter or coconut oil.
5. Then, add jicama and cook it for about 10 minutes, stirring occasionally. After 10 minutes, it should be slightly soft.
6. Add ½ teaspoon of pepper, 1 teaspoon of cumin, ½ teaspoon of oregano and 1/2 teaspoon of salt. Stir well to coat.
7. Next, move your jicama to a side of your skillet. Then, add butter to the other side, pour diced bell pepper, red onion and minced jalapeño.
8. Leave it to cook for 2 minutes or until it gets soft. When it is soft, add minced garlic, cook for a minute more.
9. Again, move them to one side and add thawed shrimps; cook for 2 minutes on each side or until it turns pink depending on its size.
10. When it is well cooked, remove the pan from the heat, drizzle lime juice over the top and mix in cilantro. Serve.

Nutritional facts

Fat 0.4g; Carbohydrate 19.6g; Protein 1.7g; calories 84g

5.    Mexican Jicama Watermelon Salad

this recipe is a refreshing summer jicama salad combined with watermelon, cilantro, cheese, lime, and cucumber.

Preparation time: 10 minutes.

Cook time: 0 minutes

Total time: 10 minutes

Serves: 4

Ingredients

• 1 cup of cucumber
• Juice from 2 limes
• Salt to taste
• 4 cups of seedless watermelon
• Cotija cheese
• 1/3 cup of chopped cilantro
• 2 cups of jicama

Preparation

1. First, add jicama, watermelon, cilantro and cucumber in a large bowl and mix.
2. Then, add lime juice and salt. Toss until it is evenly coated
3. Lastly, garnish your salad with cotija cheese.

Nutritional facts

Fat 1g; Carbohydrate 22g; Protein 2g; calories 85g

6.    Creamy Mexican Zucchini Jicama Salad

Creamy Mexican zucchini salad is creamy and crunchy with cilantro, lime juice, mayo.

Preparation time: 25 minutes.

Cook time: 0 minutes

Total time: 25 minutes

Serves: 6

Ingredients

• 2 carrots
• 1 teaspoon of lime zest
• 2 zucchini
• ¼ cup of fresh cilantro leaves
• 1 large jicama
• ¾ cup of KRAFT real mayo mayonnaise
• 1 tablespoon of lime juice

Preparation

1. First of all, cut carrots, zucchini, jicama into small chunks.
2. Then, combine the chopped ingredients in a medium bowl.
3. Next, blend your remaining ingredients in a blender until it is very smooth.
4. Lastly, add mayonnaise to your vegetables. Toss and serve.

Nutritional facts

Fat 21g; Carbohydrate 20g; Protein 2g; calories 270g

7.    Spicy Mexican Fruit Salad with Tajin and Chua

This dish is super crunchy, spicy, tart and sweet. It is prepared with jicama, watermelon, pineapple, cha seed.

Preparation time: 10 minutes.

Cook time: 0 minutes

Total time: 10 minutes

Serves: 4

Ingredients

• 1 small pineapple
• ¼ watermelon
• 1 tablespoon chia seeds
• A medium jicama
• 1 ½ tablespoon of cha seeds
• Juice from 1 ½ key limes

Preparation

1. First of all, peel off the skin of your jicama and cut it into 1 ½  and ½ pieces.
2. Then, peel off the pineapple skin also. Cut pineapple into 1-inch pieces
3. Next, cut the watermelon into 1-inch pieces and remove the seeds
4. Now, put the fruits in a boil and squeeze the lime juice over them.
5. Lastly, sprinkle chia seeds and Tajin over the fruit. Serve.

Nutritional facts

Fat 3g; Carbohydrate 46g; Protein 4g; calories 199g

8.    Jicama Black Bean Salad

This recipe is combined with grilled corn, scallions, tomatoes, and cilantro and tossed with cumin lime vinaigrette.

Preparation time: 15 minutes.

Cook time: 7 minutes

Total time: 22 minutes

Serves: 4

Ingredients

• A pinch of black pepper
• 1 teaspoon of olive oil
• 15 ounce can of black beans
• 1 thinly sliced scallions
• 2 ears of corn
• 1 cup of chopped jicama
• 1 cup of halved cherry tomatoes
• A pinch of kosher salt

For vinaigrette

• ¼ teaspoon of black pepper
• ½ teaspoon of kosher salt
• Juice from 1 lime
• 1 garlic clove
• 1 tablespoon of chopped cilantro
• ¼ cup of olive oil
• A teaspoon of cumin

Preparation

1. First of all, preheat your grill with a teaspoon of olive oil, pepper and salt, coat your corn.
2. Then, grill it for about 7 minutes until it is lightly charred. Slice the kernels off the cob when your corn is excellent.
3. Next, mix corn, black beans, jicama, scallions and tomatoes in a bowl.
4. To make your vinaigrette, whisk cilantro, garlic, lime juice, pepper, cumin, olive oil and salt together.
5. Lastly, stir well and top with more cilantro. Serve.

Nutritional facts

Fat 4g; Carbohydrate 15g; Protein 1g; calories 93g.

These recipes would keep you filled up because it contains a lot of fibre and water. You do not have to have so much to eat healthily. Mexican jicama recipes could turn out to be your favourite jicama recipes by trying out any of the above recipes. Take your family on this jolly Mexican trip on your dining.