I love fish so much that I’ve considered going pescatarian many times (generally, that’s how I eat 90% of the time anyway), but I actually rarely eat white fish.

Salmon all the way.

But when I was shopping at my local farmer’s market, I was intrigued by all the local fish they had there. The guy told me the red pacific cod / rockfish was good for tacos, and I was sold.

So this was born, a summery blend of juicy fish, fresh jicama slaw, and creamy avocado and crema.

Enjoy!

Homemade Fish Tacos with Summer Jicama Slaw

Serves: 2-4 | Time: 20 minutes | Gluten free, pescatarian, Whole 30, Paleo

Ingredients

Fish Tacos

• 4 tortillas (I used The Real Coconut paleo / vegan ones), but the Siete Foods, Mikeys, or Potapas ones are also great alternatives!

• 2 large filet of white fish (I got mine from the farmer’s market)

• Avocado oil, for pan

• Salt and pepper, to taste

Summer Jicama Slaw

• 1 jicama

• 1 carrot

• 1/2 bunch of kale

• 1 green apple

• 2 mangos (we used the yellow Filipino ones, but you can use the regular ones)

• 1/2 jalapeño

• Dressing: 2 tbsp EVOO, 1 tbsp lemon juice, salt, pepper, cayenne to taste

Other Toppings

• Crema (I used Zubiate’s Crema de Jalapeño)

• Avocado(s)

• Salt, cayenne, black pepper

• Lime wedges

Directions

1. Salt and pepper both sides of the fish.

2. Heat up oil in a hot pan. Place fish in once oil is hot skin side up (I used local vermillion red rockfish from the farmer’s market, but you can use any white fish like halibut or cod).

3. Cook for 5 minutes on each side (I cooked from half frozen, so it might take you a little less time!), or until fish is flaky and both sides are crisped.

4. While the fish is cooking, make the slaw. Chop carrots, jicama, mango, kale, and green apple, and combine in a large bowl.

5. Whisk lemon juice, sea salt, black pepper, EVOO, and cayenne together to form a dressing and pour over the veggies.

6. Toss the slaw to mix the dressing.

7. In another pan, warm the tortillas.

8. Remove everything from heat and assemble. I topped my tortilla with avocado, the fish, the slaw, and Zubiate’s Crema de Jalapeño (the sauce makes the taco!), and enjoy! This makes 4 large tacos with a generous portion of fish each.

Other taco recipes:

• Black sea bass taco with mango guac from my blog

• Pan seared sea bass tacos with homemade corn tortillas from my blog

• Spiced ground beef tacos with roasted sweet potatoes from The Roasted Root

• Paleo carnitas taco bowl from Food by Mars

Disclaimer: The Zubiate’s was sent to me for free, but they did not ask that I write a post, nor was I compensated otherwise for the post. All opinions remain my own; thank you for supporting this blog!