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Vic’s Tricks To…Fish Tacos w/ Jicama Slaw

Posted by Vic on
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The year was 2014.

The sun was shining upon Cambridge, MA as I walk my post-college ass down the street. It was a Tuesday evening, so you know what that means…

EFFIN MARG NIGHT!

So, my friends and I marched our way to our favorite taco joint a few blocks away.

Now, I LOVE tacos. I’ve ranked my favorite foods before and they are top 5.

French fries will always be #1 idc what anyone says.

But you see, when I would get tacos, I went for ground beef or steak or chicken or pork. I mean…you know how much I love meat. But there was something special about this day.

Vic wanted a fish taco.

Now I’m sure all you west-coasters are all like:

“omg breh fish tacos are like totally the sickest breh”

It’s just that growing up fish tacos just weren’t really a thing for me. Well no longer! Ever since that first fish taco, I fell in love and recently decided I’d create my very own super simple recipe to share with all of you.

Now a lot of fish tacos are fried – and while here at Vic’s Tricks we loveeee our fried food – we’re throwin’ these bad boys right in the pan.

PLUS, it’s a 30 Min or Less meal!!!!!!

Every bomb fish taco I’ve had has included some sort of crisp slaw. And if you follow my insta, you know I am recently obsessed with jicama. I bake them into fries, I’ll use them as a low-carb replacement for apples, and now my new favorite way…

Jicama Slaw

So so good because the density of the veggie stands up to the acid well enough to not get mushy, but does add a very subtle tart sweetness that I really enjoy.

AND the best part about making your own coleslaw is that you can choose how sweet/mayonnaise-y/vinegar-y you like it.

I, personally, like mine a little on the sweeter side with very light mayonnaise. So, those are the measurements I’ll be providing, but feel free to adjust to your own preference. This recipe makes it easy to tweak as you go so no worries.

First, you’ll want to peel, cut, and shred the jicama. Here’s a pic of what it looks like when you buy it at the store:

Vic Trick: the skin of the jicama is pretty tough and sinewy, so I use a knife rather than a peeler to remove the skin.

Once you remove the skin, you can throw it in a food processor (easiest option – seriously, if you don’t have one, get one), use a box grater to shred it, or just cut it by hand into very skinny strips.

Next, we’ll make the sauce for the slaw. Again, totally by your own taste, but it’ll be some combination of mayonnaise, sugar, lemon juice, vinegar, and salt and pepper. Some folks add sour cream too. You can also add pretty much any seasoning and it would be incredible. I add garlic VERY often.

Vic Trick: THIS IS WHERE YOU TASTE YOUR FOOD! Try the sauce and if it isn’t to your liking, change it up! Once you add the slaw it will be much harder to get a true taste.

Combine the ingredients in a bowl and whisk until combined. Then add the jicama and coleslaw and mix to combine.

Then just let it chilllllllll mannnnnnnn. These are fish tacos, remember? We’re relaxin’

Next, we’ll get the fish going.

So the best fish to use for tacos are your white-fleshed mild fish, like:

  • Tilapia
  • Snapper
  • Mahi Mahi
  • Halibut
  • Cod

But, honestly you could use whatever your heart desires! Shrimp taco? Yum! Salmon taco? Fuck it, why not?

Season the fish very well, again with whatever you desire. I used a combo of chili powder, cumin, oregano and garlic. Aka taco seasoning basically.

Preheat a pan over medium-high heat, then add a little olive oil and the fish.

Cook the filets until cooked thru, but it should really take no longer than 3-4 mins per side.

Vic Trick: Don’t stress if the fish falls apart. These white fishes are super flakey so they don’t stay intact well. But, honestly, I think the tacos work better when the fish is broken up, so I do it on purpose!

I don’t play by the rules.

While the fish is cooking, warm your tortillas and top them with the slaw. Then, once the fish is done, throw that right on top of the slaw and add whatever toppings you like! I’m a biiiig salsa chick, but I could see some sour cream here being yuuuumy.

And that’s it! So simple right? Give it a try then holla atcho girl.

Happy Eating!

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