Snack · 10 min · mexican

Jicama with Chili & Lime

Jicama does the heavy lifting here, with lime rounding it out. A Mexican snack that takes 10 minutes, start to finish. It is weeknight cooking that still hits your targets — 1 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 Jicama
• 1 Lime
• 2 tsp Tajín
• 1 pinch Salt

Steps

1. Peel the jicama completely with a sharp vegetable peeler. The skin is tough and papery, don{Q}t try to eat around it.
2. Cut the peeled jicama into sticks about the size of thick-cut fries.
3. Soak the sticks in a bowl of ice water for 10 minutes for maximum crunch, then drain and pat dry.
4. Squeeze the lime juice over the sticks and toss to coat every piece.
5. Dust generously with Tajín and a pinch of salt, then toss once more.
6. Taste one: it should be tangy, salty, and a little spicy all at once. Adjust lime or Tajín as needed.
7. Serve immediately, ice cold. Beginner tip: this is also excellent made 2 hours ahead and kept refrigerated, the flavors meld beautifully.

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