Fish Tacos with Jicama Slaw from Big Y - WFSB 3 Connecticut

Fish Tacos with Jicama Slaw from Big Y

Fish Tacos


12 Corn Tortillas such as Don Pancho

2 pound mahi mahi

1/4 cup Big Y  canola oil

1 lime, juiced

1 tablespoons ancho chili powder

1 jalapeno, coarsely chopped

8 oz. Big Y  sour cream


Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas.

Serve with the Jicama slaw and  touch of sour cream as a topping or some of your other favorite taco toppings.

Such as: sliced radishes, shredded lettuce, and pickled jalapeños, scallions



Jicama Slaw


1 large jicama, peeled and finely shredded

1/4 red cabbage, finely shredded

2 carrots, shredded

1 poblano pepper seeded and diced

1/2 cup freshly squeezed lime juice

2 tablespoons rice vinegar

1 tablespoon chili powder

1 tablespoon ground cumin

2 tablespoons honey

1/2 cup Big Y canola oil

Salt and freshly ground black pepper

1/4 cup finely chopped cilantro leaves


Place jicama, cabbage, carrots, and poblano in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.