Jicama Tortilla Fish Tacos
- Prep: 10 mins
- Cook: 5 mins
- Serves: 2
Southern Idaho, with its warm climate and extended growing season, supports a wide range of crops beyond the famous potatoes, including specialty and niche crops like jicama. Jicama is a root vegetable that is native to Mexico and Central America. It has a crisp, juicy texture, similar to a cross between a potato and a water chestnut, and is often eaten raw or lightly cooked. The outer skin is rough and papery, but inside, the flesh is white, crunchy, and mildly sweet, making it a popular addition to salads, slaws, and snacks.
Jicama is low in calories and packed with fiber, vitamin C, and other nutrients, making it a healthy and refreshing choice in a variety of dishes. In Mexican cuisine, it’s commonly served with lime juice and chili powder as a snack, but its versatility makes it a great ingredient for everything from salads to taco “tortillas,” like this salmon recipe. These light and refreshing tacos are perfect for a healthy, flavorful meal with a creative twist on the traditional tortilla.
Categorized: EntréesField to Fork Cookbook Winners
Ingredients
For the Fish:
- ½ pound salmon fillet, skin and bones removed
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- Juice of ½ lime
- ⅛ teaspoon ground cumin
- Flaky sea salt
For the Tacos:
- 1 small jicama (about 5″ diameter), peeled
- ½ cup julienned carrots, sweet peppers, and colorful heirloom tomatoes
- Juice of ½ lime
- Kosher salt
- Fresh cilantro leaves (for garnish)
- Lime wedges (for serving)
Featured Idaho Produce
Steps
Prepare the Fish
Cut the salmon into 4 equal strips. In a bowl, toss the salmon strips with olive oil, chopped cilantro, lime juice, cumin, and a large pinch of flaky sea salt. Cover and set aside to marinate for a few minutes.
Make the Jicama “Tortillas”
Using a jumbo mandolin, slice four ⅛-inch-thick “tortillas” from the peeled jicama. If you don’t have a mandolin, carefully slice with a sharp knife.
Prepare the Vegetables
In a small bowl, toss the julienned carrots, sweet peppers, and heirloom tomatoes with lime juice and a pinch of kosher salt. Set aside.
Cook the Salmon
Heat a small nonstick pan over medium-high heat.Add the marinated salmon strips and cook for about 2 minutes on each side, or until just cooked through.
Assemble the Tacos
Place one cooked salmon strip on each jicama “tortilla.” Top with the prepared vegetable mixture.
Serve
Garnish the tacos with fresh cilantro leaves. Serve with lime wedges on the side for squeezing.
