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Jicama Steak Tacos with Lime Crema (Keto + Dairy Free)

Crunchy and savory Jicama Steak Tacos topped with onions, fresh cilantro, tomatoes and drizzled with a creamy dairy-free lime crema. Keto, Whole30, Paleo and Dairy-Free. 

  • Total Time: 20 minutes
  • Yield: 4 servings 1x


  • 1/2 small jicama or 8-10 slices ( I use 2 slices per taco)
  • 1 pound skirt or flank steak
  • 1 handful chopped cilantro
  • ½ cup cherry tomato, quartered
  • ¼ cup chopped sweet onions
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Limes for garnish

Lime Crema

  • 8 oz dairy-free sour cream*
  • 1 1/2 lime, juiced, and zested
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt


Jicama Steak Taco

  1. Cut off one end of the jicama and peel. Using a mandoline on the thinnest setting, and using the pusher to protect your fingers, carefully run the jicama over the blades, creating thin slices. You should get between 16-18 slices. Set to the side.
  2. Heat 1 tablespoon olive oil in a large skillet over high heat. Add in the minced garlic. Season steak with salt and pepper and cook about 6 minutes per side for medium. Let steak rest for 5 minutes.
  3. Chop the steak and add to the top of the sliced jicama. Top with tomatoes, onions cilantro. Drizzle with fresh lime crema and enjoy!

Lime Crema

  1. To a medium bowl, squeeze the juice of 1 lime and zest. 
  2. Add the dairy-free sour cream, garlic powder, and salt to the bowl. Stir everything together until it’s combined.
  3. Use immediately or store in the fridge until ready to serve. 


  • Forager and Follow Your Heart
  • Trader Joes also carries jicama already sliced. 
  • If you want the tacos to be thicker, I will double up the jicama slices for each taco. 
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Entrees/Appetizer
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Keywords: Jicama Tacos, Steak Tacos, Keto, Jicama, Whole30. Paleo