Fish Tacos with Jicama Radish Slaw

Fish Tacos with Jicama Radish Slaw

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!

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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!!

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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

Fish Tacos with Jicama Radish Slaw
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Fish Tacos with Jicama Radish Slaw

Fresh fish tacos with light and tangy toppings

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6

Ingredients

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

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. 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.
  3. 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.
  4. Mix together the sesame oil, soy sauce, and ginger.
  5. Spray a small glass pyrex with Cooking Spray.
  6. Add the cod to the pyrex and pour over the soy mixture.
  7. 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.
  8. Lightly toast the corn tortillas (I did this in my toaster oven).
  9. 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.

 

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Cherry Blueberry Salsa & Swordfish

Taking the vibrant colors I was talking about the other day to the next level today by adding purple potatoes! Growing up my favorite color was always purple so this dish reminds me of my purple painted walls in my bedroom.

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Cherry Blueberry Salsa & Swordfish

  • Servings: 1 serving
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Purple Power

Ingredients

  • 1 4-6 oz piece of swordfish
  • juice of 1 lemon
  • 3-4 small purple potatoes
  • 1 pat of salted butter
  • 1 serving of cherry blueberry salsa

Directions

  1. Preheat the oven to 350 degrees.
  2. Spray a glass pyrex dish with cooking spray.
  3. Place the swordfish in the pan.
  4. Pour the lemon juice over the swordfish.
  5. Place in the oven for 15-20 minutes, the internal temperature should be 145 degrees.
  6. Meanwhile, scrub the potatoes and poke holes.
  7. Bring a pot of water to a boil, and place the potatoes into the pot. Cook for about 10 minutes.
  8. Drain the water from the pot. Use a fork to match the potatoes. Add the pat of butter.
  9. To assemble the dish, add potatoes to plate and place the piece of swordfish on top. Add the cherry blueberry salsa on top of the fish.
  10. Enjoy warm.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Blueberry, Feta & Mint Salad with Salmon

Are you surprised? The first blueberry recipe I am sharing is a salad. But this isn’t just any salad. It’s a salad packed with antioxidants and protein and heart healthy omega 3s. And it’s a salad packed with unique flavor. The sweetness of blueberries is matched with the saltiness of feta and the mint just adds a unique twist. I dressed this salad with a homemade honey lime vinaigrette that brings everything together!

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There is not much else to say besides you’ve got to try it!

Blueberry Feta Mint Salad with Salmon

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Salmon & Cauliflower Pureé

I love salmon. Salmon is my go-to protein and I would/do eat salmon over chicken any day. I just quickly search salmon on my blog andI am surprised that I haven’t shared any recipes with salmon yet.

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Although there are many ways to cook salmon, and fish in general, I tend to cook it in the oven because on the stove top the smell stinks up my entire small apartment. I’ve learned the hard way too many times, so now it just goes in the oven. However, if you don’t have the same issue feel free to cook your salmon anyway you want.

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A few weeks ago, I shared the cauliflower fiasco of the early 2000’s. just to recap, my mom tried to trick me by serving me mashed cauliflower instead of mashed potatoes. Long story short…. I knew something was up right away. You can’t fool me into trying new foods (except for tofu… I’ll explain that one another day). So anyways, this is what I was referring to on how to successfully add cauliflower to mashed potatoes. The key word is add, not replace. I used 1 cup of cauliflower roasted with ½ cup of potatoes and really liked the flavor and texture. I don’t think it taste much like cauliflower but the texture is a little different than pure mashed potatoes. If anyone tries this at home, you will have to tell me how it goes!

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I just think adding a puree under a piece of fish looks fancy! In addition to the sprouts, I served mine with a bed of greens with a little olive oil and vinegar.  I would make this for a date night.. but that would require your date to like fish… mine doesn’t so I just will eat both servings.

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Mahi-Mahi Fish Tacos with Pomegranate Cranberry Salsa

I fell in love with fish tacos long before I visited San Diego, but since then my love has grown exponentially.

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And if you ask me, nothing pairs better with a fish taco than a fruit salsa. Since this week’s feature ingredient is pomegranates, I’ve made you a pomegranate cranberry salsa. To make the cranberries less tart, I heated a sauce pan and let the cranberries blister. I added a little sugar to cut through the sour flavor of the cranberries. The salsa also calls for lime juice, cilantro, and red onion. I think the trick to finding the right amount of red onion is to chop up what you think you might need and then use HALF. With red onion, it’s always best to error on the side of caution.

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Back to my love of fish tacos. I love fish and I love tacos so fish tacos are just a match made in heaven. As a child I was always a really picky eater (I could go on and on about my weird taste preferences, but I’ll save that for another day). The weird thing about my taste preferences is that I have always loved fish. I hated pizza but I loved fish… there is really no plausible explanation for this.

Moving on, these fish tacos are so delicious. I have discovered the absolute best tortillas at Trader Joes. If you continue to read my blog (and I hope you do), you will find that I get about 80% of my groceries at Trader Joes. It’s the closest supermarket to my apartment and since I have to walk home with all my groceries proximity is of the essence. The best tortillas are a mix of wheat and corn. I find them much heavier than other tortillas. The texture and taste are just great. I definitely recommend you warm them up in the oven or toaster oven prior to serving.

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And more about Trader Joes. I buy most of my fish there too, from the freezer section! Since I usually only need one serving for me, I find the frozen fish to be quite practical and also less expensive. The one thing I make sure to look for is that the fish is wild caught. If you want to know about the perils of farmed fish, just ask my grandma, she will be MORE than happy to share her point of view.

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And lastly, you have to add avocados to these tacos because lets face it are tacos really tacos without avocado? (there is only one right answer)

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