Cheesy Fish Tacos with Carrot and Jicama Slaw
A few weeks ago, Justin and I went on a HUGE shopping spree at Trader Joe's. That shopping trip gave me life. We went all out. The plan was to see if a huge grocery haul worth $200 could last us 2 weeks. Let me tell you, that method did NOT work for us. We made it through about a week until we had to go back to the store.The problem with our little shopping excursion was that we didn't have a plan of action, We just grabbed all of the meats and fish and veggies that seemed appetizing and went on our merry way. I did not think about what I wanted to do with all of the food until I was home, staring at the fridge, try to piece a meal together. Most times, I needed one or two things from the store. So I had to go. This resulted in spending more grocery money than what was budgeted. No good.
I got issues.
Another more personal issue with huge grocery hauls is that means that I have to avoid the grocery store until we run out of food. I enjoy my time at the grocery store. Some might say I'm crazy, but I love to roam the isles and explore all that the grocery store has to offer. So when I technically don't have to go to the grocery store, I feel deprived and sad.The moral of this story is that I have a problem and I love to spend my money on food. But that's okay because food is my passion, obviously. From now on, small trips to the grocery store only. At least 3 times a week. Maybe every day. Im just going to do what feels right, ya know? Imma do me.
So the real reason why I told you this story was because during our grocery store extravaganza, we bought frozen Mahi-Mahi from Trader Joe's. Justin has been begging for fish tacos for the longest time, so we got the fish and... it sat in the freezer for a couple weeks. But once we finally settled at the new house, I decided it was time for fish tacos.Since I am currently grain-free, I decided to make some grain free tortilla options. I attempted to make coconut flour tortillas and I just didn't see the results I wanted. FAIL. But I am so glad the coconut flour option didn't work out because the CHEESE option was fantastic! Holy. Moly. You guys, if I were you, I would never have tacos with regular tortilla shells again. These cheese tortillas were that good. And they were the easiest thing to make!Another element that made these fish tacos the bomb was the carrot and jicama slaw. It was spicy and sweet and the flavors were balanced perfectly, if I do say so myself. Also, this was super easy to make and would be a great side option for the summer.Jicama is a light, crunchy, root vegetable that is a little sweet. It adds a great texture to this dish.I hope you guys give these tacos a try! Trust me, you will thank me for it.
Cheesy Fish Tacos with Carrot and Jicama Slaw
prep time: 15 min
cook time: 30 mintotal time: 40 minmakes 4 tacos
- 1 lb mahi-mahi (I used Trader Joe's Mahi-Mahi Mahi-Mahi Pieces)
- Trader Joe's Chili and Lime Seasoning
- 2 cups shredded sharp cheddar
- 1 tomato-diced
- 1/2 onion-diced
- 4 butter lettuce leaves (substitute with romaine, iceberg, etc.)
- 1/2 cup carrot peels
- 1/2 cup jicama (substitute with more carrots)
- 1/3 cup sour cream
- 1 tsp Trader Joe's Habanero Hot Sauce (substitute with milder hot sauce if sensitive)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- Preheat the oven to 400 degrees.
- On a large cookie sheet, sprinkle 1/2 cup of cheddar cheese to make about 6 inch circles. Repeat to make another circle. Suspend two butter knives with a medium baking dish. This will be the mold for the taco shells. Once the oven is preheated, place the cookie sheet into the oven. Bake for 5 min.
- While the first batch of tortillas are baking, dice onion, tomato, and prepare the lettuce. Set aside for taco assembly.
- Place mahi-mahi in tin foil and wrap to create a pouch. Place pouch in oven or grill at 400 degrees. Bake or grill for 8-10 min, or until fully cooked.
- Once the first batch of tortillas is done, let rest for 1 min. Drape each tortilla across the butter knife and allow to form.
- Repeat step 2. Repeat step 5.
- With a vegetable peeler, peel the outer skin of the carrot and dispose. Continue to peel the carrot until you have about a 1/2 cup of peels. Peel the jicama until you have about 1/2 cup of peels.
- In a small bowl, mix sour cream, hot sauce, cumin, smoked paprika, and chili powder.
- Mix carrot peels, jicama peels, and sour cream mixture.
- Once the mahi-mahi is complete, chop into one inch cubes and sprinkle with Chili and Lime Seasoning. Assemble your tacos.
My taco assembly