Spicy Mango and Jicama Street Taco

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

A vibrant Mexican-inspired taco combining sweet mango, crunchy jicama, and a spicy chipotle crema for a fresh, zesty summer street food experience. This mexican-inspired summer cookout ready in about 20 minutes pairs small corn tortillas, ripe mango, jicama for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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.

★ 4.0 (12 ratings) Prep: 15 min Cook: 5 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 cup peeled and julienned jicama, 1 large peeled and diced ripe mango, 1/4 cup chopped fresh cilantro leaves, 2 tbsp lime juice, and 3/4 tsp salt. Toss gently to mix and set aside.
  2. Step 2: In a small bowl, stir together 1/2 cup Mexican crema and 1 tbsp minced chipotle peppers in adobo sauce until smooth and spicy.
  3. Step 3: Heat a skillet over medium heat and brush 1 tbsp olive oil on each of the 8 small corn tortillas. Warm each tortilla for about 30 seconds per side until pliable and slightly charred.
  4. Step 4: To assemble, spread 1 tbsp chipotle crema on each warm tortilla, top with a generous spoonful of the mango and jicama mixture, and garnish with extra cilantro if desired. Serve immediately for a fresh, spicy bite.

Frequently asked questions

How long does Spicy Mango and Jicama Street Taco take to make?

Total time is about 20 minutes (15 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 Spicy Mango and Jicama Street Taco?

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 small corn tortillas from drying out.

Can I substitute ingredients in Spicy Mango and Jicama Street Taco?

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 Spicy Mango and Jicama Street Taco for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Spicy Mango and Jicama Street Taco?

Mexican summer cookout like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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