The next time you serve up fish tacos, swap out the corn or flour tortilla for a jicama wrap. Jicama is a high-fiber root vegetable that delivers a hit of immunity-boosting vitamin C. You can save yourself a ton of time (and effort!) by buying thinly sliced precut jicama wraps at many grocery stores, including Trader Joe's.
Ingreadient
- 1/3 c. unsweetened coconut flakes, toasted, plus more for serving
- 1 3/4 c. cilantro
- 1/2 serrano chile, sliced, plus more for serving
- 1 tsp. grated fresh ginger
- 1 scallion, roughly chopped
- Kosher salt
- 3 Tbsp. fresh lime juice, plus lime wedges for serving
- 1 medium avocado, halved
- 1 tsp. pure maple syrup or agave nectar
- 4 4-ounce skinless halibut or cod fillets (each about 1 inch thick)
- 1 tsp. canola oil
- 1 tsp. curry powder
- 6 oz. green cabbage, very thinly sliced (about 2 cups)
- 1 7.5-ounce package jicama wraps (12 wraps; we used Trader Joe's)
- 6 radishes, very thinly sliced
Direction
- Heat oven to 400°F. Line rimmed baking sheet with parchment paper.
- In food processor, pulse coconut flakes to chop roughly. Add cilantro, serrano chile, ginger, scallion, and 1/2 teaspoon salt and pulse until finely chopped. Add lime juice, avocado, maple syrup, and 2/3 cup water and pulse until creamy but not completely smooth, 15 seconds. Refrigerate sauce.
- On prepared baking sheet, coat halibut with oil and season with curry powder and 1/4 teaspoon salt. Roast until just opaque throughout, 10 to 12 minutes. Flake with fork into bite-size pieces.
- Divide cabbage among jicama wraps and top with 2 tablespoons cilantro sauce. Top with halibut and radishes and serve with remaining sauce, coconut flakes, lime wedges, and sliced serrano chile if desired.
