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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Creamy Kale & Spinach Squash Tacos

In Washington, DC there is an amazing vegetarian taco shop call Chaia. The restaurant is located in a quaint little house in Georgetown and the interior design begs to be instagrammed. Chaia’s Farm to Taco tag line is certainly one that I can get behind. They serve a rotating selection of seasonal tacos however, the Creamy Kale and Potato taco is served year round and for good reason. I could eat this taco every day and never be disappointed.

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I had to try to make this wonderful creation for myself, but honestly, I have no idea how they get it so creamy. I gave it my best effort and I think i got pretty close. And then I decided to take this taco to the next level the only way I know how… add it an egg on it!

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Creamy Kale & Spinach Squash Tacos

  • Servings: 1
  • Print

a creamy fall squash taco made infinitely better with an egg on top

Ingredients

    – 1 TBSP Olive Oil + 2 tsp, divided
  • 1 small Delicata squash or half an Acorn squash
  • 2 cloves garlic, minced
  • 1/4 cup yellow onion, chopped
  • 3 cups Kale, chopped stems removed
  • 3 cups spinach, chopped
  • 1 cup skim milk
  • 1 TBSP whole wheat flour
  • 1 oz fontina cheese
  • 2 small wheat/corn tortillas
  • optional: 1-2 eggs

Directions

  1. Preheat the oven to 350 degrees.
  2. Slice squash into half inch thick rounds, scoop out the seeds.
  3. Drizzle 1 tsp of olive oil on squash, place in the oven for 25 minutes.
  4. Place a medium sized pot on the stove on medium and add 1 TBSP of olive oil, garlic, and onions.
  5. Let garlic sweat for a couple of minutes.
  6. Add the kale and spinach and cook for 5-8 minutes.
  7. Once the kale and spinach is wilted, add milk and continue to stir gently.
  8. After 5 minutes add the flour and continue to stir until ingredients thicken.
  9. Take the pot off the heat.
  10. Slice the fontina cheese and place on top of the tortilla. Add the tortilla directly on the oven shelves for 2 minutes. (You can also heat them up in a toaster oven on the bake setting).
  11. Take the squash out of the oven (after 25 minutes).
  12. To assemble the tacos, add the creamy kale and spinach to the tortilla (cheese already melted). Add 2-3 slices of squash and mash with a fork.
  13. Optional: But not really- Cook 1-2 eggs over easy. Add on top of the tacos.
  14. Enjoy!

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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!

Shrimp Tacos with Apricot Strawberry Salsa

Are you shocked? I am putting yesterday’s fruit salsa on tacos. yes it’s predictable. I don’t care, do it anyway.

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I am all about convenience when it comes to healthy cooking. I usually like to buy frozen shrimp (only if it’s wild that is). But now that I am not 10 steps from Trader Joes, I couldn’t find wild frozen shrimp. So I went ahead and bought a few fresh ones.

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I got home and realized all over again why I buy them frozen. I had to peel and devein them. And it’s not just any vein its the intestine… enough said.

So moral of the story, sometimes buying frozen shrimp is not only quicker, it’s more appealing.

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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!

Cauliflower Chickpea Tacos

It’s Taco Tuesday but who needs an excuse to eat a taco. I know cauliflower and chickpeas probably don’t come to mind for filling for a taco but this combination is great, however, the tahini sauce really sets this taco apart. Tahini is made from ground sesame seeds and used in many middle eastern dishes. I also added some cabbage for crunch and some avocado because, I don’t need a reason to add avocado.

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One note: these tacos aren’t great as leftovers, so only make enough that you plan to eat in one sitting.

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Try these tacos next Tuesday or any day of the week you want to eat tacos!

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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