I am back! It’s been 3 long weeks of dealing with the unexpected demise of my computer, arguing with techs, and finally purchasing a new one. During this downtime, I have been busy making lots of plans and thinking about upgrades I want to make to my blog. I joined food blogger pro with the hope of enhancing a lot of the technical and design aspects of my blog to make it more enjoyable for you my readers!
Three weeks ago, I was in the middle of exploring recipes with different types of radishes. I had actually already created all my radish recipes and the recipes for my next ingredients, right before my computer died, so I am picking up where I left off! All my photos are happy to finally make it off my camera and onto these pages!!
I cannot waste an opportunity to celebrate taco Tuesday, so today I am sharing a new recipe for fish tacos with Jicama Radish Slaw!
Fish Tacos with Jicama Radish Slaw
Fresh fish tacos with light and tangy toppings
For the pickled onions:
- 1/2 red onion
- 1/2 apple cider vinegar
- 2 tsp sugar
- 1/2 tsp salt
- 3/4 cup water
For the tacos;
- 1/2 cup jicama
- 2-3 small radishes
- 3 limes
- 6-8 oz cod (fresh or defrosted)
- 1 tbsp sesame oil
- 2 tbsp low sodium soy sauce
- 1 tsp minced ginger
- Cooking Spray
- 6 tortillas
- 1/2 an avocado, sliced
Preheat the oven to 350 degrees Fahrenheit.
Quick pickle the onions. Thinly slice the red onions and place into a jar. Add the apple cider vinegar, sugar, salt, and water into the jar. Cover the jar, give its quick shake and place it in the fridge for at least an hour.
Make the jicama radish slaw. Thinly slice the jicama into matchsticks, (as close as you can to matchsticks). Thinly slice the radishes using a mandolin. Add the jicama, radishes, and juice of two limes into a bowl, and place in the fridge for at least 30 minutes.
Mix together the sesame oil, soy sauce, and ginger.
Spray a small glass pyrex with Cooking Spray.
Add the cod to the pyrex and pour over the soy mixture.
Place in the oven for 10 minutes. After 10 minutes flip the fish over, and cook for another 10 minutes, until the fish flakes when you separate it with a fork.
Lightly toast the corn tortillas (I did this in my toaster oven).
To assemble, mash some avocado onto a tortilla. Add roughly 1 ounce of fish, a spoonful of the jicama radish slaw, and top with a few slices of pickled onions.