Description
Fresh, crisp, and flavor-packed, these Jicama Steak Tacos with Lime Crema are a vibrant low-carb twist on taco night. Juicy grilled steak pairs with crunchy jicama slices, fresh toppings, and a tangy lime crema drizzle.
Ingredients
Scale
- 8–10 thin slices of jicama (about 1/2 small jicama)
- 1 pound skirt or flank steak
- 1 handful chopped cilantro
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup chopped sweet onions
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 limes, for garnish and juice
- 8 oz dairy-free sour cream
- 1 1/2 limes, juiced and zested (for crema)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Heat a grill or grill pan over high heat and oil lightly.
- In a small bowl, mix dairy-free sour cream, lime juice and zest, garlic powder, and salt to make the lime crema. Chill until ready to use.
- In a skillet, heat olive oil and sauté minced garlic for 30 seconds.
- Season steak with salt and grill for 3–4 minutes per side for medium rare. Let it rest, then slice thinly against the grain.
- Lightly steam or microwave jicama slices for 20 seconds to soften.
- To assemble tacos, place jicama slices on a plate. Add crema, steak, cherry tomatoes, onions, and cilantro. Garnish with lime.
- Serve immediately with extra lime wedges.
Notes
- Use a mandoline for even jicama slices.
- Let steak rest before slicing to retain juices.
- Keep jicama chilled for extra crunch.
- Add jalapeños or hot sauce for spice.
Nutrition
- Serving Size: 2 tacos
- Calories: 310
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg