Seared Pineapple and Jicama Street Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet and tangy seared pineapple combined with crunchy jicama and fresh herbs in soft corn tortillas for a refreshing street taco experience. This mexican-inspired tacos & burritos (vegetarian) ready in about 15 minutes pairs pineapple chunks, peeled and julienned jicama, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 5 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 2 cups pineapple chunks and 1/2 tsp chili powder, cooking for 5 minutes until pineapple edges caramelize and brown.
  2. Step 2: In a bowl, toss 1 cup peeled and julienned jicama with 2 tbsp lime juice and 1/2 tsp salt to lightly dress and soften the jicama.
  3. Step 3: Warm 10 corn tortillas on a dry skillet until soft and pliable, about 30 seconds per side.
  4. Step 4: Assemble the tacos by evenly distributing the seared pineapple and dressed jicama onto each tortilla.
  5. Step 5: Sprinkle 1/4 cup chopped fresh cilantro and 1/4 cup crumbled queso fresco over the tacos.
  6. Step 6: Serve immediately with extra lime wedges if desired for a bright finish.

Frequently asked questions

How long does Seared Pineapple and Jicama Street Tacos take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seared Pineapple and Jicama Street Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pineapple chunks from drying out.

Can I substitute ingredients in Seared Pineapple and Jicama Street Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seared Pineapple and Jicama Street Tacos for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Seared Pineapple and Jicama Street Tacos vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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