I haven't shared a recipe here in quite some time so I decided it was high time to share one of the best recipes I discovered through my meal delivery service. These tacos are a super fast weeknight meal and are great on a hot night because between the citrus and the jicama they are super refreshing. This recipe is originally from Marley Spoon.
- 2 limes
- 1 naval orange
- 2-3 tablespoons of chopped cilantro
- 2-3 scallions or green onions sliced
- 8 oz jicama peeled and chopped into matchsticks
- 1/4 tsp red pepper flakes
- 1 tbsp guajillo chili powder
- 12 oz pollock filets or cod filets
- 6 small flour tortillas
- 2 tbsp oil
- Salt and pepper
To make the slaw:
Zest the orange and one of the limes into a large bowl. Zest the other lime and set the zest aside. Juice the orange and both limes into the bowl and add the chopped cilantro, sliced scallions and jicama. Also add 1 tbsp oil and the red pepper flakes. Using a knife cut the peel and pith off of the orange and then slice the orange into pieces. Toss and season with salt and pepper.
To make the fish and tortillas:
Combine the reserved lime zest, the guajillo chili powder and a teaspoon of salt in a small bowl. Rub this mixture on both sides of the fish. Cook the tortillas in a dry cast iron pan on high for about 1 minute per side to get a little charing on them. Wrap them in a towel to keep them warm while the fish cooks. Using the same hot pan add 1 teaspoon of oil and then cook the fish for about 4 minutes on the first side and then 1 minute on the second side or until the fish is fully cooked.
Making the tacos:
Slice the fish into strips. Take a warm tortilla and add the fish followed by a good helping of the slaw. There is usually enough slaw to have some on the side of the tacos too.
Note: You can find the guajillo powder at hispanic grocery stores or you can easily order it from Amazon. Gotta love Prime shipping!