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Crisp, refreshing jicama sticks tossed in tangy lime juice, spicy chili powder, and a hint of salt. This classic Mexican street snack, known as 'jicama con chile y limón', is incredibly easy to make and perfect for a healthy, crunchy bite on a warm day.
For 4 servings
Prepare the Jicama: Start by washing the jicama thoroughly. Trim off the top and bottom ends with a sharp knife to create flat surfaces. This makes it easier and safer to peel. Place the jicama on a cutting board and use a sharp vegetable peeler or a paring knife to remove the tough, fibrous brown skin. Be sure to remove all of the papery layer underneath the skin.
Cut into Sticks: Once peeled, cut the jicama into uniform sticks (batons). A good size is about 1/2-inch thick and 3-4 inches long, similar to french fries. This size provides the perfect crunch.
Season and Toss: Place the jicama sticks in a large bowl. Pour the fresh lime juice over them, then sprinkle with the chili lime seasoning and sea salt. Toss everything together gently but thoroughly until all the sticks are evenly coated.
Garnish and Serve: Transfer the seasoned jicama sticks to a serving platter or individual cups. Garnish with freshly chopped cilantro. For the best taste and crunchiest texture, serve immediately. You can also chill them for 15-20 minutes for a more refreshing snack.
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Crisp, refreshing jicama sticks tossed in tangy lime juice, spicy chili powder, and a hint of salt. This classic Mexican street snack, known as 'jicama con chile y limón', is incredibly easy to make and perfect for a healthy, crunchy bite on a warm day.
This Mexican recipe takes 15 minutes to prepare and yields 4 servings. At 69.94 calories per serving with 1.37g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side_dish.
Create a mixed fruit cup ('vaso de frutas') by adding sticks of cucumber, mango, pineapple, or watermelon. Toss everything together with the same lime and chili seasoning.
For a classic sweet, savory, and spicy flavor combination, drizzle a tablespoon of chamoy sauce over the jicama sticks before serving.
Substitute the regular chili powder with smoked paprika or chipotle powder for a deeper, smoky flavor profile.
Serve the jicama sticks with a side of creamy avocado-lime dip or a simple yogurt-based dip for a different texture.
Jicama is rich in dietary fiber, particularly a prebiotic fiber called inulin. This promotes healthy digestion, supports the growth of beneficial gut bacteria, and can help with weight management by promoting a feeling of fullness.
With over 85% water content, jicama is incredibly hydrating and refreshing. Its low calorie and fat content make it a perfect guilt-free snack for those watching their calorie intake.
Jicama is a great source of Vitamin C, a powerful antioxidant that helps boost the immune system, protect cells from damage, and support collagen production for healthy skin.
The soluble fiber in jicama can help lower cholesterol levels, while its potassium content can help regulate blood pressure by counteracting the effects of sodium, contributing to overall cardiovascular health.
Jicama is a root vegetable native to Mexico. It has a crisp, crunchy texture similar to a water chestnut or an apple, with a mildly sweet and starchy flavor. It's very refreshing when eaten raw.
This recipe is very low in calories. One serving (about 1 cup) contains approximately 65-75 calories, making it an excellent healthy snack option.
Yes, they are very healthy. Jicama is packed with fiber, vitamin C, and prebiotics (inulin), which are beneficial for gut health. It's also low in calories and fat, and naturally hydrating due to its high water content.
Look for a jicama that feels firm and heavy for its size. The skin should be smooth, dry, and free of any major blemishes, cracks, or soft spots. Avoid those that look shriveled or have moldy spots.
Jicama sticks are best served fresh to maintain their signature crunch. You can peel and cut the jicama a few hours ahead and store it in a container of cold water in the refrigerator to keep it crisp. Drain well before seasoning and serving.
No, the skin of the jicama is tough, fibrous, and should not be eaten. It must be peeled away completely before consuming the crisp flesh inside.