Curried Fish & Jicama Tacos: A Fresh, Flavorful Seafood Twist
Experience fresh, vibrant flavors with these curried fish tacos featuring zesty jicama shells and crunchy toppings.
Curried Fish & Jicama Tacos: A Healthy, Vibrant Take on Taco Night
Taco night just got lighter, brighter, and far more exciting. Meet your new favorite fusion dish: Curried Fish & Jicama Tacos. Filled with spiced flaky fish, nestled in crisp jicama shells, and topped with crunchy, tangy vegetables, these tacos are as nutritious as they are delicious. With bold Indian-inspired curry flavor, fresh produce, and gluten-free innovation, these tacos redefine weeknight dinners and summer gatherings alike.
Why You’ll Love This Recipe
- Refreshing crunch: Swapping traditional tortillas for thin-sliced jicama shells brings unique crispness and natural sweetness.
- Bursting with bold flavor: A quick curry powder marinade transforms mild white fish into a fragrant filling with depth and complexity.
- Light, gluten-free, and healthy: Each component is packed with nutrients—omega-3-rich fish, vitamin-packed slaw, and fiber-loaded jicama—making these tacos as wholesome as they are tasty.
- Fast and easy: Ready in under 30 minutes, with a handful of easy prep steps perfect for busy evenings or entertaining guests.
Ingredients Breakdown: What You’ll Need
The beauty of these tacos lies in the fresh, accessible ingredients and harmonious flavors. Here’s what you’ll need for 4 servings:
- White fish fillets (such as tilapia or cod): Mild, flaky, and cooks quickly—perfect for absorbing spices.
- Curry powder: Choose a fragrant, high-quality blend for maximum flavor—mild or spicy depending on preference.
- Jicama “tortillas”: Jicama is a root vegetable that’s crisp, juicy, and subtly sweet. Sliced thinly, it serves as a low-carb, gluten-free shell packed with crunch.
- Vegetable slaw: A mix of shredded cabbage, carrots, and radishes provides color and crunch.
- Cilantro and scallions: Fresh herbs and green onions add bright, herbal notes.
- Lime wedges: For zippy acidity that wakes up all the flavors.
- Olive oil or avocado oil: Used for both sautéing and as a dressing base for the slaw.
- Optional toppings: Sliced jalapeño, pickled onions, or a dollop of Greek yogurt for tangy creaminess.
Tip: Make sure to check the recipe card at the end for exact quantities and additional options!
How to Make Curried Fish & Jicama Tacos
These tacos are all about vibrant flavor and quick, stress-free assembly. Here’s a step-by-step guide:
- Prepare the Jicama “Tortillas”
Peel the jicama thoroughly and use a sharp mandoline slicer to cut into thin, round sheets—about 1/8-inch thick. If using store-bought jicama wraps, keep refrigerated until ready to build. - Make the Slaw
Toss shredded cabbage, radish slices, and carrots in a bowl. Drizzle with a little olive oil and a generous squeeze of lime. Add salt and pepper to taste. Mix in chopped cilantro and scallions for fresh flavor. - Season the Fish
Pat fish fillets dry and rub all over with olive oil. Sprinkle curry powder, a little salt, and a pinch of black pepper on both sides. Let sit 5–10 minutes to absorb the spices. - Cook the Fish
Heat a nonstick skillet over medium-high. Add fish and cook 2–4 minutes per side, until opaque and just cooked through. Remove from the pan and set aside to rest briefly, then break into chunky pieces with a fork. - Assemble the Tacos
Arrange several jicama “shells” per serving, slightly overlapped for extra strength. Fill with a spoonful of slaw, cucumber or radish, and generous chunks of curried fish. Top with fresh cilantro, sliced jalapeño, extra scallions, or a swirl of Greek yogurt if desired. Serve with lime wedges for squeezing over the top!
Recipe Card: Curried Fish & Jicama Tacos
| Yield | 4 servings |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
| Difficulty | Easy |
Ingredients
- 1 1/2 lb white fish fillets (tilapia or cod)
- 2 tablespoons olive oil (divided)
- 1 tablespoon curry powder
- 1 large jicama, peeled and thinly sliced (about 16 wraps), or pre-cut jicama tortillas
- 1 cup shredded red cabbage
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced radishes or cucumber
- 2 scallions, thinly sliced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- Salt and black pepper to taste
- Optional: Sliced jalapeño, pickled red onion, Greek yogurt
Instructions
- Prep jicama: Use a mandoline or sharp knife to slice peeled jicama into thin rounds, about 16 total. Refrigerate until ready to serve.
- Make slaw: In a bowl, toss cabbage, carrots, radishes, scallions, and cilantro with 1 tablespoon olive oil, juice from half a lime, a pinch of salt and pepper.
- Season fish: Pat fish fillets dry. Rub with 1 tablespoon olive oil, then curry powder, salt and pepper.
- Cook fish: Heat a skillet over medium-high. Cook fish fillets 2–4 minutes per side, until opaque and flakes easily. Remove, let rest, and flake with a fork.
- Assemble tacos: Layer 2–3 jicama slices for each taco. Top with slaw, pieces of fish, and extra toppings as desired. Finish with a squeeze of lime.
What others are reading
Tips for Success & Variations
- Mild or bold: Adjust curry powder amount or swap in smoked paprika or chili powder for a milder spice blend.
- Fish alternatives: Try with shrimp, salmon, or even tofu for a plant-based version.
- Shell swap: Use small corn tortillas if jicama isn’t available for a more traditional, but still flavorful, taco.
- Meal prep: Prepare the slaw and slice jicama a day ahead. Cook fish just before serving for best texture.
- Extra crunch: Add sliced avocado, pumpkin seeds, or pickled onions for color and bite.
The Health Benefits of Jicama & Fish
These tacos are not just delicious—they’re outstanding for your health:
- Jicama is high in dietary fiber, vitamin C, and potassium, and low in calories, helping to promote healthy digestion.
- White fish provides lean protein and omega-3 fatty acids, supporting heart and brain health.
- Fresh slaw offers antioxidants and phytonutrients from colorful veggies like cabbage and carrots.
- No gluten, minimal carbs: Using jicama shells keeps these tacos light and suitable for gluten-free diets.
Make-Ahead & Storage Tips
- Jicama shells can be sliced up to 2 days ahead; store in an airtight container in the refrigerator.
- Slaw holds well for 1–2 days when covered and chilled.
- Cooked fish, if needed, can be stored up to 2 days and gently reheated before assembling tacos.
- Taco assembly is best done fresh for the crunchiest results.
Nutritional Information
These curried fish and jicama tacos deliver a balanced meal with:
- High protein (from fish)
- Low to moderate carbohydrates (thanks to jicama)
- Good fiber (veggies and jicama)
- Healthy fats (from fish and optional avocado)
Serving Suggestions
Pair your tacos with these:
- Side of black beans or grilled corn salad
- Simple tomato salsa or mango pico de gallo
- Fresh fruit salad for a light dessert
Frequently Asked Questions (FAQs)
Q: Can I use a different type of fish for these tacos?
A: Yes. Any mild, flaky white fish such as cod, tilapia, or halibut works well. Even salmon, shrimp, or tofu can be used as flavorful alternatives.
Q: Are jicama tortillas hard to make?
A: Not at all. Simply peel and slice jicama into thin rounds with a mandoline or sharp knife. Store-bought jicama wraps are also an easy option in many grocery stores.
Q: Can these tacos be made in advance?
A: You can prep the slaw and jicama shells up to 2 days ahead. Cook the fish just before eating for the best flavor and texture. Assembling tacos is best done right before serving.
Q: What can I use instead of jicama for the shells?
A: Small corn or grain-free tortillas can be substituted if you can’t find jicama. Butter lettuce cups are another low-carb option, though they’ll have a different crunch.
Q: How spicy are these tacos?
A: The spice level is up to you—mild curry powder gives warmth without heat, while extra jalapeño or spicy curry powder boosts the kick. Adjust to suit your palate.
More Ways to Customize Your Curried Fish & Jicama Tacos
- Mango salsa: Top with diced mango, red onion, and cilantro for a tropical twist.
- Avocado crema: A quick blend of avocado, lime, and yogurt makes a creamy, cooling drizzle for spicy tacos.
- Pickled onion: Add quick-pickled red onion for tangy crunch and color.
- Hot sauce: For heat seekers, a squeeze of your favorite hot sauce can elevate every bite.
Conclusion: A Fresh Spin on Classic Tacos
If you crave big flavor and crave-worthy texture but want a lighter alternative to the usual taco fare, these Curried Fish & Jicama Tacos are your answer. With easy steps, real ingredients, and bold, health-supporting flavors, they’ll become a staple in your weeknight rotation and your next gathering’s stand-out dish. Enjoy your colorful, crunchy, and nourishing creation!
References
- https://www.foodbloggerpro.com/blog/structuring-the-perfect-recipe-blog-post/
- https://bootstrapped.ventures/seo-for-food-blogs/
- https://www.playwire.com/blog/recipe-site-seo-recommendations-how-to-use-recipe-schema
- https://foodiedigital.com/seo-tips-for-food-bloggers/
- https://www.1digitalagency.com/recipe-for-success-blog-structure-tips-for-better-seo/
- https://www.linkgraph.com/blog/recipe-blog-seo-boost-your-rankings-with-best-practices/
- https://rablab.ca/en/blog/how-to-write-seo-optimized-article/
- https://autopagerank.com/seo-for-recipe-blogs-my-proven-strategies-for-skyrocketing-traffic/
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