The other night after a movie, we went to a restaurant for a late night bite and I was in that not too hungry but still want a snack type mood so I ordered jicama lobster tacos. I was intrigued by the jicama as the taco shell and when they arrived, I was surprised at how delicious they were. There’s something about delicate seafood that pairs amazingly well with the crunchy, light and refreshing taste of jicama. I think you could probably find some non-seafood options that work well too like maybe a green chile pork or chicken but for me, the seafood worked great.
- 1 jicama
- 1 pd mahi mahi
- 1 mango
- 1 red bell pepper
- 1/4 cup red onion, chopped
- 1/2 cup cilantro (more or less to taste)
- 1 tablespoon red wine vinegar
- juice of 1 lime
- juice of 1/2 lemon
- 1/2 tablespoon garlic
- s&p to taste
- salsa of choice (I used a green chile salsa)
- By far, the most intensive process is the jicama. Start by peeling the skin off the jicama. Once that’s done, use a mandolin to thinly slice pieces. My jicama was too big to fit in my mandolin so I had to cut the sides down a bit. After you have your jicama slices, put in a dish and cover with water, let sit for 30 minutes.
- While the jicama is in the water, peel skin off mango and dice into bite sized pieces. Chop bell pepper into bite sized pieces. Put mango, red onion, red bell pepper and cilantro in a bowl. Add red wine vinegar, lime juice, garlic. Season to taste with salt and pepper. Mix. Set aside.
- Season your mahi mahi filets with salt and pepper. Cook in a pan over medium-high heat for about 3 minutes per side, until opaque.
- Break up or cut mahi into bite sized pieces.
- Lay jicama slices on a plate, serving tray or platter. Top with a bite of mahi mahi, mango salsa, salsa. Repeat with remaining jicama slices. Sprits with lemon.