How To Make Fish Tacos on Jicama "Tortillas" By Gwyneth Paltrow
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Bright fresh flavors like cilantro, cumin and lime are Gwyneth Paltrow’s key ingredients in her good-for-you fish tacos.
"These grain-free, gluten-free, eco-free taco shells are legit brilliant," Gwyneth says. "I first heard about using jicama as a tortilla replacement from a friend of a friend who'd recently returned from a trip to Tulum, Mexico. Let's just say my (healthy) taco life has been made infinitely better."
Gwyneth also uses a drizzle of her Aquafaba Crema in this recipe.
Excerpt from The Clean Plate: Eat, Reset, Heal by Gwyneth Paltrow. Copyright © 2018 by Gwyneth Paltrow. Used with permission by Grand Central Life & Style. All rights reserved.
- ½ pound halibut fillet, skin and bones removed
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- Juice of ½ lime
- ⅛ teaspoon ground cumin
- Flaky sea salt
- 1 small jicama (about 5 inches in diameter), peeled
- ½ cup shredded cabbage
- Juice of ½ lime
- Kosher salt
- Sliced red onion
- ½ avocado, thinly sliced
- Drizzle of Aquafaba Crema
- Fresh cilantro leaves
- Lime wedges, for serving
For the fish, cut the halibut into 4 equal strips. Place in a bowl and toss with the olive oil, cilantro, lime juice, cumin, and a large pinch of flaky salt. Cover and set aside to marinate for a few minutes.
For the tacos, use a jumbo mandoline to slice four ⅛-inch-thick "tortillas" from the jicama. (If you don't have a jumbo mandoline, do this carefully with a sharp knife.)
In a small bowl, toss the cabbage with the lime juice and a pinch of kosher salt and set aside.
Heat a small nonstick pan over medium-high heat. Add the halibut and cook for about 2 minutes on each side, or until just cooked through. Place one piece of fish on each jicama "tortilla" and top with the seasoned cabbage, red onion, and avocado. Drizzle with aquafaba crema and finish with cilantro.
Serve with lime wedges on the side for squeezing.