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.
Servings: 4 servings
Ingredients
- 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
Instructions
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.
Notes
- 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.