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snackEasyMexican

Jícama con Chile y Limón

Crisp jícama sticks with lime, Tajín, and chamoy—a Mexican street snack

⏱️ Prep: 10min0⏰ Total: 10min👥 Serves: 8🌡️ cold
✓ vegan✓ gluten-free

Ingredients

  • 1 largejícama(about 1.5 lbs, peeled)
  • 3 tbsplime juice(fresh)
  • 2 tbspTajín(chile-lime seasoning)
  • 2 tbspchamoy(optional, for drizzle)
  • lime wedges(for serving)

Instructions

  1. Peel jícama and cut into sticks (about 3 inches by 1/2 inch)
  2. Arrange on platter or in cups
  3. Squeeze lime juice over jícama
  4. Sprinkle generously with Tajín
  5. Drizzle with chamoy if using
  6. Serve with extra lime wedges
  7. Best eaten immediately while crisp

💡 Pro Tips

Choose jícama that feels heavy for its size. Peel thoroughly as skin is tough. Keep in ice water to maintain crispness. Tajín is essential—the chile-lime salt that defines Mexican street food.

📜 History

Street vendors throughout Mexico sell fresh fruit and vegetables prepared "con chile y limón"—with chile and lime. Jícama, a crisp root vegetable native to Mexico, is the perfect canvas for this addictive combination of tangy, spicy, and sweet flavors.

Also pairs well with:

tequilamezcalbeer