Chili-lime jicamacool, crisp & a little tangy

Fresh jicama sticks with a squeeze of lime and a chili kick.

Serves 4 | Prep 10 min | No cooking | 10 min total

Ingredients

1 medium jicama (about 1 1/2 lb)
2 limes
1 tsp chili powder or Tajin, plus more to taste
1 pinch salt, about 1/8 tsp, only with plain chili powder

Let's cook

1. Peel and slice

Wash jicama and limes. Cut a flat base on the jicama. Peel away the brown skin and stringy layer; cut into sticks about 1/2 inch thick and 3 to 4 inches long.

2. Add lime

Juice 1 lime (about 2 tbsp) over the sticks and toss. Cut the other lime into wedges.

3. Season and enjoy

Toss with chili powder or Tajin. Add the measured salt only with plain chili powder; skip it with Tajin. Taste, add more chili if desired, and serve with lime wedges.

Keep a flat side down while cutting. Eat seasoned sticks right away or refrigerate up to 1 hour. Plain sticks keep covered in the fridge for 3 to 4 days.

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