easy weeknight fish tacos

Jules made fish tacos in a skillet for years, but it always felt like such a production (not to mention the mess). This recipe fixes all that—and because the fish is baked, you don’t have to stand over the hot stove the whole time. They’re fresh, flavorful, and feature our favorite taco shell substitute—jicama!

Yield 2–3 servings
Prep Time 15 minutes, plus 20 minutes to marinate
Cook Time 15 minutes
CLEANSE

1 lb halibut (or other whitefish), skin and bones removed

4–6 jicama tortillas (JicaTortillas brand recommended) or Bibb lettuce leaves

Simple Guacamole or sliced avocado

½ cup finely shredded red cabbage

Fresh cilantro (optional), to garnish

For the marinade

2 tbsp olive oil

Juice and zest of 1 lime (about 1 tbsp each), plus lime wedges to serve

1 tsp ground cumin

1 tsp paprika

1 tsp chili powder

½ tsp Himalayan pink salt

1   To make the marinade, in a small bowl, whisk together all ingredients.

2   Place the fish in shallow glass baking dish, and pour the marinade over top, spreading to ensure the fish is fully coated. Place in the refrigerator to marinate for at least 20 minutes. Preheat the oven to 400°F.

3   Remove the fish from the refrigerator, and place in the oven. Bake for 15 minutes or until the fish flakes easily with a fork.

4   To assemble the tacos, place the jicama tortillas or lettuce leaves on a plate and top with guacamole or avocado, fish, and cabbage. Garnish with cilantro, if using, and lime wedges.

tip

To make your own jicama tortillas, wash and peel a large jicama. Cut in half crosswise, then cut into paper-thin slices with a sharp knife or the thinnest blade of a mandoline.

easy weeknight fish tacos