Jicama Fish Tacos
Protein-packed, flavorful white fish (tilapia) inside a “taco” shell made of jicama. This recipe gives you the fresh, clean taste of a fish taco, with a fraction of the carbs!
Servings Prep Time
2tacos 15minutes
Cook Time
10minutes
Servings Prep Time
2tacos 15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Add water to a skillet and set it over medium heat. Bring it to a boil.
  2. Drop your jicama “taco shells” into the water and allow them to boil about two minutes. They should be malleable but not completely softened. Discard water.
  3. On a paper towel, season thawed tilapia filet with salt and Cajun seasoning on both sides. Spray with nonstick cooking spray.
  4. Spray skillet with nonstick cooking spray and again set it over medium heat and allow it to get hot. Add fish and cook for about 3 minutes on each side, or until done through.
  5. Assemble tacos by first placing half the fish inside each shell. Top with slaw mix, peppers (if using), cilantro and ranch dressing.