How to Make a Jicaleta (Jicama + Paleta = Jicaleta!)
A jicaleta is a crunchy sliced jicama on a stick that's topped with lime, chamoy sauce, and chili salt. Jicama + paleta = jicaleta! Get it?
Equipment
Ingredients
- 1 large jicama about 1-2 pounds
- 2 tablespoons chili lime powder (in place of chili lime powder + sugar, you can use Miguelito powder)
- 1 tablespoon sugar
- 1/2 cup chamoy sauce
- popsicle sticks
- 1 lime
Instructions
- Peel jicama. Using a sharp knife or heavy duty potato peeler, remove the first two layers of the jicama skin until you get to the crisp white flesh.
- Slice and chill. Cut jicama into 1-inch slices (if you cut them any thinner, it will be hard to insert the popsicle sticks).Add sliced jicama to a bowl with ice water for 15 minutes, or until ready to eat (this helps chill and crisp up the jicama).
- Add popsicle sticks. When ready to enjoy, insert popsicle sticks into sliced jicama.Rub both sides of the jicama with the juice of half of a lime.
- Top jicama with sauces and spice. Using a basting brush, add chamoy sauce and then top with chili powder + sugar or Miguelito powder. For extra spice, you can use a chile piquín powder.
A Note from Lola
ON NUTRITION
Nutritional values are estimates and vary based on how much of each topping you use. Sodium and sugar may be lower than what's shown in nutrition information. For a lighter version, you can use a low-sodium chili powder, and the Siete brand chamoy sauce, which only has 1g of sugar.Nutrition
Serving: 1sliceCalories: 156kcalCarbohydrates: 37gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 391mgPotassium: 342mgFiber: 10gSugar: 22gVitamin A: 1229IUVitamin C: 38mgCalcium: 39mgIron: 2mg
LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina