Jicama Crab Tacos

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These light and refreshing crab tacos are healthy and gluten free, making them the perfect appetizer for summer BBQs and pool parties!

Jicama Crab Tacos Recipe

When I think about going on vacation, I think about sitting outside somewhere warm, preferably near sand and water, with a cold, refreshing beverage in my hand and light, delicious food to eat!

When I think about a staycation, I think about that cold, refreshing beverage and light, delicious food – but enjoying them while sitting on my balcony on a random Friday night or Sunday afternoon!

Jicama Crab Tacos

Today I’ve created the perfect staycation recipe featuring fresh crab, avocado and mango served on top of light and crisp jicama. The fresh seafood and fruit will make you feel like you’re on a tropical vacation!

Jicama Crab Tacos Ingredients

Jicama Crab Tacos Ingredients

  • ½ lb fresh jumbo lump crabmeat
  • 1 tbsp fresh chives (diced)
  • ¼ cup fresh lime juice
  • 1 tsp lime zest
  • ½ tsp kosher salt
  • 1 large jicama (peeled & thinly sliced)
  • ½ cup mango (diced)
  • 1 avocado (diced)
  • 1 tbsp fresh cilantro (chopped)

Spicy Lime Aioli Ingredients

  • ½ cup greek yogurt
  • 1 tsp lime juice
  • 1 tsp sriracha

Combine the crabmeat, chives, lime juice, lime zest & kosher salt in a medium bowl.

Crab Taco Recipe

Place the crab on top of the jicama slices, top with mango, avocado and cilantro.

In a small bowl, whisk the greek yogurt, lime juice and sriracha together. Drizzle on top of the tacos.

Jicama Crab Tacos

Jicama Crab Tacos
5 from 1 vote
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Jicama Crab Tacos

These light and refreshing crab tacos are healthy and gluten free, making them the perfect appetizer for summer BBQs and pool parties!

Course Appetizer
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 small tacos
Calories 111 kcal
Author Whitney Bond

Ingredients

Jicama Crab Tacos

  • ½ lb fresh jumbo lump crabmeat
  • 1 tbsp fresh chives diced
  • ¼ cup fresh lime juice
  • 1 tsp lime zest
  • ½ tsp kosher salt
  • 1 large jicama peeled & thinly sliced
  • ½ cup mango diced
  • 1 avocado diced
  • 1 tbsp fresh cilantro chopped

Spicy Lime Aioli

  • ½ cup greek yogurt
  • 1 tsp lime juice
  • 1 tsp sriracha

Instructions

  1. Combine the crabmeat, chives, lime juice, lime zest & kosher salt in a medium bowl.
  2. Place the crab on top of the jicama slices, top with mango, avocado and cilantro.
  3. In a small bowl, whisk the greek yogurt, lime juice and sriracha together.
  4. Drizzle on top of the tacos.