I created this recipe a couple years ago with inspiration from the way two restaurants serve up their fish tacos. I made these several times this past summer for family and friends. Everyone who tried them said this is a recipe to share, in fact, my mother branded these as her new favorite food.
These fish tacos are a new Midwest classic dish and include an ingredient that has become fashionable these days – jicama. Jicama is really great as it has a mild flavor that blends well with other ingredients. It provides a snappy crunch when cubed or cut in matchsticks. You can typically find jicama at the grocery store near the potatoes as it is considered the Mexican Potato (I’ve also seen it labeled as Mexican Yam and Mexican Turnip). Now, if you cannot find jicama no worries, as you won’t miss it too much if you have to leave it out.
A few other hints – Our local Future Farmers of America chapter will be out selling boxes of fresh citrus for their annual fundraiser very soon. This is a great recipe to try with the fresh citrus that will be available around the holidays and through winter. For the citrus sections, you can supreme your own fresh fruits or, for a great shortcut, Del Monte sells Citrus Salad in glass jars and plastic tubs. I have tried these fish tacos with several varieties and brands of fish. My absolute favorite are Costco’s Kirkland brand Frozen Tilapia Loin. We believe people could also enjoy preparing these tacos with fish caught from Midwest lakes or area farm bonds. Also, I have tried several different brands of mayonnaise for the sauce and prefer Mrs. Clark’s Mayonnaise. For the cheese, we encourage you to try the cheese we have recommended for the very best results – we have found cheddar does NOT work well. Also, we have mentioned this before in our posts for Easy Chicken Fajitas and Easy Chicken Enchiladas but will note it again – we prefer Mission Carb Balance White Flour Soft Taco Shells. Lastly, the instructions say to pan fry the fish. I prefer to do that in the summer so I don’t have to heat up the house, but you could easily bake the fish in the oven as well.
These fish tacos are healthy, offer up a sweet and spicy mix of flavors while being quick and easy to prepare. We hope you will give them a try!
Kristina’s Fish Tacos with Cilantro Lime Sauce and Citrus Slaw
5 tilapia loins
….according to package directions. Meanwhile prepare Citrus Slaw in medium serving bowl…..
1/4 cup OF EACH color variety (green, red, orange, yellow) sweet bell peppers, thinly sliced
1/2 cup Mango chunks (if using prepacked mango chunks be sure to drain the container well)
2 green onions (scallions), thinly sliced, both the white bulb and the green tops
Citrus sections, 1/2 of each full fruit (oranges, white grapefruit, pink grapefruit), 6-8 sections of each and again if using pre-packaged be sure to drain the fruit sections well.
1/4 cup Jicama, thinly sliced
1 Tablespoon Fresh Cilantro, remove the leaves and add to the slaw, tossing the stems aside
1/2 to 1 teaspoon of sugar – sprinkle into slaw mixture
Give the slaw a good stir then set aside to blend flavors.
Prepare Cilantro Lime Sauce by adding and combining the following in a small serving dish…..
1/2 cup Mayonnaise
Juice from 1/2 a fresh lime
1 Tablespoon Fresh Cilantro, remove and thinly slice the leaves then add to sauce, tossing stems aside
1/2 teaspoon sugar
Give this a stir and set aside to blend flavors. Then, season fish generously on BOTH sides with…….
OLD BAY SEASONING – (this is the original not the special varieties of Old Bay).
Pan fry the fish in a little bit of canola oil, evening browning on both sides and until flakes easily with a fork. Flake all the the fish in the frying pan.
To serve, place flour tortilla shell on plate and top with fingers full of……
Kraft Pepperjack Cheese or Mexican Queso Quesadilla Cheese (both of which include a touch of Philadelphia for extra creaminess).
Fill the shell by topping the cheese with some of the fish, drizzle with some of the sauce and top with the slaw.