My husband and I always joke about how much we love Mexican food. When we returned from our trip to Italy last year, we ate Mexican food five of the first seven nights back! No shame over here, we’re Californians!
Since almost all of these meals are homemade, I usually try to mix it up a bit. All that means is that I alternate between tacos, salads, and fajitas. Oh and burritos, chili, and the like to keep it seemingly different. We both know it’s those same familiar and delicious flavors in every dish. Somehow that variety just feels better though!
Jicama Slaw for Fish Tacos
After a recent fish taco tasting tour (a DIY gift for my sister’s boyfriend), it’s no surprise that fish tacos are a new hottie in our dinner repertoire. I recently tried making fish tacos with tuna and they did not disappoint. Combined with this jicama slaw that is so simple and so flavorful, we were both reaching for more long after we’d eaten the last one. And this slaw is even great on its own. I enjoyed it for the next few days!
One of the difficult things with fish is that I don’t always know how much to buy. I cook it frequently enough that I’m usually sort of right, but there’s always just a little too much or not quite enough. Recently I was introduced to these Bumble Bee tuna packets, which have an ideal amount for one person, however, taking away much of the guesswork. I bought two packets and we had the perfect amount for two tacos each with no leftovers. I’m usually a fan of leftovers, but not so much with fish!
JICAMA SLAW W. TUNA TACOS
I love making fish tacos at home, but they're always missing a delicious slaw like you get in the restaurants. I discovered jicama after we moved to LA and whipped up this perfect summer slaw to take taco night to a whole new level!
- 1/2 medium jicama halved and julienned (approx.1 lb of jicama)
- 2 medium peaches thinly sliced
- 1 cup cilantro leaves roughly chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 5 oz. Bumble Bee Tuna Fillets in Oil
- 1/4 teaspoon salt
- 1/8 teaspoon chili flakes or to taste
- 1/4 teaspoon chili powder
- 1/8 teaspoon cumin
- 4 to rtillas
Combine jicama salsa ingredients in large bowl.
In a small pan, combine tuna (with oil) and seasonings. Cook 2-4 minutes until heated.
Divide seasoned tuna among four tortillas. Top with jicama peach salsa.
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