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5 from 1 vote

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. 
Prep Time10 minutes
Cook Time10 minutes
Course: Entrees/Appetizer
Cuisine: Mexican
Diet: Gluten Free
Keyword: Jicama, Jicama Tacos, keto, Steak Tacos, Whole30. Paleo
Method: Stovetop
Servings: 4 servings
Author: Ashley McCrary


  • 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

  • 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.
  • 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.
  • 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

  • To a medium bowl, squeeze the juice of 1 lime and zest. 
  • Add the dairy-free sour cream, garlic powder, and salt to the bowl. Stir everything together until it's combined.
  • 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.