Raw Vegan Jicama Nachos, Freezing Guacamole and Cinco de Mayo Sippers

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Raw Jicama Nachos make a vegan swap for the traditional dish.

Keep your Cinco de Mayo fiesta fit with my recipe for Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette. No cheese here people, but lots of creamy guacamole and vegetable goodness that will make you shout “Ole” – especially when you bite into the crispy, crunchy jicama ‘chips.’ While these thin wedges of jicama obviously aren’t bona fide, deep-fried tortilla chips, they do provide a nutritious and neat way to shovel a bunch of tasty toppings into your mouth.

Raw Jicima Nachos make a vegan swap for the traditional recipe.

I cut my jicama into ¼-inch rounds and then quartered them to resemble triangle-shaped nacho chips. I’ve seen other veggie lovers and Paleo diet types slice the jicama nearly paper thin to use as a flexible wraps for taco fillings.

freezing avocado guacamoleIf you’re looking for a great guacamole recipe, I am a fan of RO*TEL’s Rockin’ Guac or simply mash up avocado, squeeze in lime juice and season with garlic salt. If you have leftover guacamole, it can be frozen. Just follow the steps in my DIY post from last year on how to make guacamole that you can keep in the freezer!

Need a drink for your Cinco de Mayo fiesta? Might I suggest my Skinny Blackberry Nectarine Margarita or Watermelon Ginger Lmeade? Or, check out these south-of-the-border inspired beer cocktails and other Cinco de Mayo ideas from CookingLight.com.

two ingredient beer cocktails

Raw Jicima Nachos make a vegan swap for the traditional recipe.
Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette
Print Recipe
Get your fiesta off to a fit start with these no-cook nachos made from jicama and veggies. Perfect for Cinco de Mayo. And, find out how to freeze guacamole.
Servings Prep Time
4 servings 15 minutes
Cook Time
0 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
0 minutes
Raw Jicima Nachos make a vegan swap for the traditional recipe.
Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette
Print Recipe
Get your fiesta off to a fit start with these no-cook nachos made from jicama and veggies. Perfect for Cinco de Mayo. And, find out how to freeze guacamole.
Servings Prep Time
4 servings 15 minutes
Cook Time
0 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
0 minutes
Ingredients
Nachos
Dressing
Servings: servings
Instructions
  1. Slice jicama into 1/4" discs and then cut each slice into 4 to 6 wedges.
  2. Top each wedge with large dollop of guacamole. Sprinkle with veggies and pepita seeds.
  3. In small bowl, whisk together vinaigrette ingredients until emulsified. Drizzle onto "nachos," enjoy.
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14 thoughts on “Raw Vegan Jicama Nachos, Freezing Guacamole and Cinco de Mayo Sippers

  1. I freeze avocados all the time! And Chocolate avocado mousse–make it ahead of time and freeze! But seriously, I have an obsession with jicama. It is one of my favorite things, period, and I got into a total holding pattern with it last year after working in a nice Mexican resto and also going to Mexico. Love it.

    • I’m finding so many different ways to use the jicama — and they’re so BIG that you can do a couple different recipes!

  2. Oww how I miss Jicama! I used to live in Cabo San Lucas and eat Jicama EVERYDAY with guacamole! This looks SOOO good, the next time I get my hands on Jicama I will recreate this! xo C

    • Oh, you have to try it. It doesn’t have a very strong flavor — but it is so crispy, crunchy!

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