My first ever remake! I’ve updated my fish tacos recipe slightly, jazzing up the slaw and adding a chipotle sauce to go on top. I also have moved away from tilapia and instead have been making these with cod or snapper. Any firm white or medium-bodied fish will work fine. (For a laugh, be sure to check out the original how to make fish tacos video and recipe!)
If you’ve never eaten jícama, you should try it. A modest-looking brown tuber with thick, fibrous skin, jícama is found near the onions and potatoes and yucca root in most produce sections. Try a Latin market if your regular store doesn’t carry them. They are cheap (50 cents a pound or so) and they store well at room temperature. Make sure you pick one with no blemishes, soft spots, white spots, or gashes, though. Once that tough skin is perforated, they can spoil quickly.
When you’re ready to eat, use a paring knife to tear away strips of the skin. Starting at one end, you should be able to easily remove strips lengthwise (end to end) to get most of the skin off. If there’s still a fibrous underlayer left, use a vegetable peeler to get it all. Then slice into chips or sticks and store in the fridge for quick snacking. I love jícama dipped in hummus or salsa, or added to this slaw. The flavor is slightly sweet, like a bland apple; the texture is crisp and juicy and a little starchy, similar to a raw potato. If that sounds unappealing to you, try it anyway. I think you’ll like it.
Fish Tacos Recipe Video
Fish Tacos Recipe – Printable!
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For a lighter fish taco, try this fish taco lettuce wraps recipe.