Happy Cinco de Mayo! Looking to celebrate with a few friends or even just the family this evening? Spice up taco night with these light Little Fish Tacos. The twist: we’re ditching traditional tortillas for thin slices of refreshing jicama! Try it. We dare you. Perfectly paired with light fish and crisp jicama is the bright and fresh Mango and Avocado Salsa. Minced Jalpeno is sure to wake up your Monday, but you can always scale back if you can’t stand the heat (like me!).
Little Fish “Tacos” in Jicama Tortillas with Tropical Avocado Salsa
This recipe can be found in our Appetizer Recipe Library!
3/4 cup cilantro leaves
1 1/2 teaspoons paprika
3/4 teaspoon cumin seeds, toasted and ground
1 small red chili, seeded
Zest of 2 limes
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1 1/2 pounds white fish like tilapia, sole or bass fillets
2 softball size jicama
Mandolin (set on 2.0 setting)
Salsa (yields 2 1/2 cups):
1 ripe mango, peeled, seeded, diced
1 tomato, seeded, diced
2 green onions, finely sliced
1/4 cup fresh lime juice
1 jalapeño chili, minced
1/2 cup cilantro, chopped
1 avocado, peeled, seeded, diced
1/4 teaspoon kosher salt
Lime wedges and cilantro for garnish
Preheat oven to 375° F.
Prepare Fish: Put cilantro, paprika, cumin, chili, lime zest, olive oil and salt in a blender and process to a paste. Toss fish with the paste and let marinate for 20 minutes. Place fish onto a parchment lined sheet pan and bake for 8-10 minutes or until opaque. Transfer to a cutting board and cut into 32 strips. (It may break up and that is ok!)
Prepare Jicama Shells: Slice one end off of the jicama to create a flat surface. Peel the skin off (don’t worry about peeling the top of the bulb where you will hold it). Shave the bulb into rounds about one centimeter thick, about the thickness of a dime. The first few shavings can be experimental. The jicama will still yield plenty of rounds. Stop shaving about 2 inches before the jicama gets close to any fingers. OPTION: If the jicama is large enough, you may be able to stack the shaved rounds of jicama on top of one another and cut them into circles using a 3” ring cutter.
Make Salsa: Cut the mango and tomato into 1/4 inch dice. Place fruit into a bowl. Add the sliced green onions, minced chili, cilantro and lime juice and mix to combine. Carefully dice the avocado and gently mix into the salsa. Don’t mash avocado by over mixing the salsa!
Assemble: Place a strip of fish onto a jicama “tortilla”. Top with a heaping teaspoon of the salsa. Place little tacos onto a platter and prop them up by nesting them closely together. Garnish with lime wedges and cilantro.
Makes 32 3″ Mini Tacos
This recipe was created by Parties That Cook!