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Fish Tacos with Mango-Jicama Slaw

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Description

Inspired by tacos recently savored at Whisk n’ Ladle restaurant in La Jolla. This recipe calls for julienning the jicama and mangoes, but dicing the fruit will work, too. In fact, this mixture, in diced form, would be yummy served with chips.

Ingredients

For the Slaw:

  • 1 jicama, peeled
  • 2 mangoes, not too ripe, peeled
  • 1 small red onion, peeled, diced to yield about ¾ cup
  • 1–2 chili peppers such as Thai bird or jalapeno or Serrano, finely diced
  • cilantro to taste, washed and chopped 
  • kosher salt
  • 1–2 limes

 

  • sriracha
  • sour cream

 

  • fish: Any white fish — halibut, tilapia, cod, sea bass, etc. — works really nicely in fish tacos. I found MSC-certified halibut steaks in my Ralph’s freezer section.
  • small, white flour tortillas

Instructions

For the Slaw:

  1. Using a mandoline, julienne the jicama to yield about 2 cups. Place in a large bowl. Julienne the mangoes (to yield about 2 cups as well) and add to the bowl. (Alternatively, just dice the fruit.) Add the onions, peppers and cilantro to the bowl. Season with a big pinch of salt. Juice one lime over top of the mixture. (A reemer is a great tool for this step.) Toss gently, then taste. Adjust with more lime juice or salt. Set aside until ready to serve. Note: Can be made ahead, but not too far ahead — no more than an hour is ideal.

For the Sriracha-Sour Cream:

Whisk n’ Ladle spread some sort of creamy, tomato salsa across their tortillas. It definitely was something more substantial than sriracha sauce, but this combination served the purpose quite nicely.

  1. Mix sriracha with sour cream according to taste.

Assemble the tacos:

  1. Heat the oven to about 450ºF. Wrap as many tortillas you want in foil and place in the oven to keep warm. Make sure the tortillas are hot and pliable before serving.

  2. Season the fish lightly with kosher salt. Pan-fry or grill the fish until done.

  3. To assemble, spread a small amount of the sriracha-sour cream on the bottom of the taco. Top with the fish. Top with the slaw. Repeat.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Find it online: https://alexandracooks.com/2008/07/31/fish-tacos-whisk-n-ladle-mango-jicama-slaw-msc-certified-halibut-reamers/