Fish Tacos & Jicama Mango Slaw

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Today we’re going to start with the slaw. So what is Jicama? Jicama is a tuber which can be eaten raw or cooked. It is crunchy and juicy, and has been described as a savory apple flavor. I didn’t think to take a photo of the jicama, but it is round and has a bark like skin which peels fairly easily with a knife. You can find it in the Mexican or Asian sections of your local supermarket. I personally love the combination of the flavor and texture when using it in recipes, specifically slaws, as it adds a great contrast to whatever it’s mixed with.

For the Jicama Mango Slaw:


  • 1 Medium to large jicama, peeled and julienned. I used my mandoline, but you could use the julienne blade of a Cuisinart, or even just the side of a box grater. If you have patience, you can do it with a sharp knife.
  • 1 Green or underripe mango, julienned
  • 1/2 Sweet red pepper, seeds removed and diced
  • 1/2 to 1 serrano or jalapeno chili, seeds removed and finely diced
  • 1/4 red onion, thinly sliced and rings cut into quarters (finely diced scallions can be substituted)
  • 1 handful of fresh cilantro, stems removed and finely chopped
  • Zest and juice of 1 lime
  • Zest and juice of 1/2 orange
  • 1 to 2 tbsp. oil
  • Salt & pepper to taste

Mix it all together, let it chill for at least 1/2 hour and enjoy.  It can be served with tacos, as we did tonight, or as a tasty, tangy, refreshing summer salad. It is totally carb free, Paleo and healthy.

2016-09-04 06.41.27For the tacos: Any firm fish will work. Cod, halibut, sea bass, red snapper, mahi-mahi or even tilapia. Fresh tuna and salmon would work as well if you’d like a little variety. Tonight we used:

  • 1# Red Snapper filet (today it had the skin on)
  • 1# Mahi-Mahi
  • Juice of 2 limes
  • 2 tbsp. olive oil
  • 1/2 to 1 tsp. cumin
  • 1/4 to 1/2 tsp. chili powder or cayenne pepper — not both
  • Salt & pepper

Marinate the fish filets for about 15-20 minutes. Any longer than that and the acid in the limes will start to “cook” your fish (see the Ceviche recipe).

Using either a cast iron skillet, griddle pan or grill, cook the fish on high heat until it is cooked through. It should take about 5 to 7 minutes.

Remove the fish from the skillet. If there is skin on the filet, at this point it should peel right off. Using a large spoon or a couple of forks, break the fish into bite size pieces, mixing the snapper and mahi-mahi together.

Serve with hot corn tortillas and slaw.

OPTIONAL Items: You can serve fish tortillas with guacamole, salsa, additional lime to put on the fish at the table, fresh cabbage slaw, corn & black bean salad….

NOTE: To heat tortillas-buy the best corn tortillas you can. I’ve been using Guerrero Brand. We heat them by spreading a thin layer of oil on our griddle using paper towel. Make sure the griddle is hot and put the tortillas on it. They should head about 20 secs. per side. Wrap in a tortilla warmer or foil until ready to use. They can be kept warm if in foil in a 200 degree oven, or if in a tortilla warmer, in the microwave for a couple of minutes on 50% power.

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