Fish tacos are one of the easiest weeknight meals I can think of. I often keep frozen wild cod filets on hand, and when fish tacos are on the dinner plan, I let them defrost overnight in the refrigerator. Dinner the next day is as simple as seasoning the fish, cooking it for a few minutes on each side, and tossing together a slaw that adds flavor, crunch, and all the benefits of fibrous jicama.
What is Jicama?
Jicama is a root vegetable with an impressive fiber content—1 cup has a whopping 6 grams of fiber. If you’re not familiar with it, jicama resembles a potato and is usually found in the refrigerated section of the grocery store. It is often eaten raw and soaks up flavors well, making it a fantastic ingredient in slaws. To prepare it, simply peel the outer skin and cut the jicama into your desired shape. I often make sticks for a vegetable platter or dice it to add to salads, providing an earthy sweet crunch.
In this slaw recipe, you can cut the jicama into planks and then into thin matchsticks. Toss the matchsticks together in citrus juice and let them sit while you cook the fish. This lets the flavors come together and makes the jicama even crunchier. If you’re short on time, shredded lettuce or cabbage drizzled with citrus juice makes for a nice alternative.
Incorporating Jicama into Your Meals
I encourage you to incorporate jicama into your weekly meals. Whether it’s as part of a veggie plate, a chopped lunch salad, or this vibrant slaw, jicama is a versatile ingredient that not only adds crunch but is also high in fiber, helping you feel fuller for longer and supporting digestive health. Give jicama a try, and enjoy its unique flavor and texture in your favorite dishes!
Cheers,
Christina
Fish Tacos with Citrus Jicama Slaw
Ingredients
Orange Jicama Slaw
- 1 large jicama, peeled and cut into matchsticks about 1 pound
- ¼ cup thinly sliced red onion
- 1 small jalapeno, minced
- 3 tbsp chopped cilantro
- 2 tbsp fresh lime juice
- 1 whole orange, zested
- 3 tbsp fresh orange juice
- ½ tsp kosher salt
- pinch cayenne pepper
Fish Tacos
- 1 ⅓ lbs cod fillets cut into 4 servings
- 3 tbsp taco seasoning
- 2 tbsp avocado oil
- warmed flour tortillas
- Optional: any hot sauce, roasted tomatillo salsa or chipotle sauce (recipe below)
Instructions
- Add all ingredients for the slaw to a medium bowl, toss and refrigerate while you make the fish.
- Using paper towels, pat the fish dry and sprinkle with about 3 tbsp of taco seasoning, rubbing in to make sure the fish is well seasoned.
- Heat a large non-stick skillet over medium-high heat. Add the oil to the pan. When the oil is hot, but not smoking, add the seasoned fish to the skillet. Cook until golden on both sides and easily flakes, about 3 minutes per side.
- Serve fish in warmed tortillas and top with slaw any additional sauce.