Mahi Mahi Tacos with Jicama Slaw – Paleo, Gluten-Free

Super easy, delicious and on the table in less than 30 minutes, these Mahi Mahi Tacos with Jicama Slaw are an absolute explosion of flavour. They’re layered with fresh guacamole, juicy and flakey pieces of seasoned mahi mahi and an irresistibly crunchy, tangy and ever-so-sweet jicama slaw. Served on a grain-free cassava flour tortilla, you’d never guess they were paleo and gluten-free!

What You Need for the Mahi Mahi Tacos

• Mahi Mahi: This fish has a mild, slightly sweet flavour with a firm and lean flesh, making it perfect for tacos. It’s also very easy to cook because it holds it’s shape well. If pan-frying, be sure to add a sufficient amount of oil to the pan because the fish itself is very lean.
  
  If mahi mahi is unavailable near you, you can substitute any flakey white fish of choice. Some options are cod, halibut, haddock, grouper, or snapper. You could also use shrimp.
• Spices: A combination of paprika, chile powder, onion powder, garlic powder, cayenne, ground coriander, dry oregano, salt and pepper will give your mahi mahi tacos a big boost of flavour. These spices also pair very well with the sweet and sour jicama slaw.
  
  Feel free to experiment with your favourite seasonings, spice rubs or even marinades here. Just keep in mind that you’ll want to use something that doesn’t overpower the other ingredients in the taco.
• Grain-Free Tortillas: I really like the Siete brand Cassava flour tortillas for tacos. They have a great flavour, are grain-free, Paleo and hold together much better than their almond flour tortillas. If you can’t get your hands on Siete tortillas, you can try serving these paleo shrimp tacos as lettuce wraps. You can also try making your own tortillas from scratch with a recipe in my cookbook.
• Guacamole: Ripe avocado, finely chopped onion, fresh cilantro, lime juice and a pinch of salt and pepper are all you need to make a delicious guacamole in a matter of minutes.

What You Need for the Jicama Slaw

• Jicama: Pronounced “hee-kah-mah,” this root vegetable is native to Mexico and commonly found in Central America and Southeast Asia. It has a round shape with a rough, brown outer skin, and a crisp, juicy, and white flesh. It has a very mild, starchy flavour with a crunchy and refreshing texture, making it a popular addition to salads and slaws. Jicama can be eaten raw or cooked. It’s also low in calories and high in fiber, vitamin C, and potassium, making it a nutritious addition to your diet.
  
  If you can’t find jicama, you can substitute chayote squash, asian pear, or even green papaya. The flavours and textures will be different with each, but it will still make for a delicious slaw overtop of the mahi mahi tacos.
• Red Bell Pepper: For colour, texture and sweetness, I like to add some julienned red bell pepper. You can substitute any colour bell pepper you desire.
• Red Onion: To balance the sweet flavours in the slaw, try adding some thinly sliced red onion. It also gives the jicama slaw a beautiful colour.
• Carrots: Adding thinly julienned carrots will bring another layer of texture and colour to the slaw.
• Fresh Cilantro: I can’t imagine tacos without fresh cilantro but if you’re not a fan, just omit it.
• Fresh Lime: Skip the squeeze bottle stuff and get a couple of fresh limes. Adding the zest and the juice maximizes the flavours and aromas, making a world of difference.
• Rice Vinegar: The mild tang and sweetness of rice vinegar makes it perfect for this jicama slaw. It won’t overpower any of the other flavours and will help to very gently “pickle” the vegetables, softening their flesh but still keeping them crunchy.
• Extra-Virgin Olive Oil: Because the mahi mahi is very lean and the slaw has no creamy component, I like to add some extra-virgin olive oil. Not only does it add some flavour, but it also gives the slaw and taco a good mouthfeel.

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Mahi Mahi Tacos with Jicama Slaw – Paleo, Gluten-Free

Super easy, delicious and on the table in less than 30 minutes, these Mahi Mahi Tacos with Jicama Slaw are an absolute explosion of flavour

Course Dinner

Cuisine Mexican

Keyword Fish Tacos, Jicama Slaw, Mahi Mahi Tacos, Paleo Fish Tacos

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 28 minutes

Servings 6 tacos

Ingredients

For the Jicama Slaw:

• ½ jicama peeled and julienned
• ½ red bell pepper julienned
• ½ small red onion julienned
• 1 small carrot julienned
• ¼ cup finely chopped fresh cilantro
• Zest and juice of 1 lime
• 2 tablespoons rice vinegar
• 2 tablespoons agave syrup substitute honey
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• ¼ teaspoon freshly-cracked black pepper

For the Guacamole:

• 2 ripe medium avocados
• ¼ medium red onion finely chopped
• 2 tablespoons finely chopped fresh cilantro
• Juice of 1 lime plus more to taste
• ¼ teaspoon kosher salt
• 1/8 teaspoon freshly-cracked black pepper

For the Fish:

• 12 ounces mahi mahi filet sliced into 2-ounce pieces, substitute any flakey white fish such as cod, haddock, halibut, grouper or snapper
• ½ teaspoon paprika
• ½ teaspoon chile powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground coriander
• ½ teaspoon dry oregano
• ¼ teaspoon cayenne pepper plus more to taste
• ¼ teaspoon kosher salt
• 1/8 teaspoon freshly-cracked black pepper
• 2 tablespoons avocado oil
• 1 package Siete brand grain-free tortillas I like the cassava flour tortillas
• Vinegar-based hot sauce of choice such as Crystal, Tabasco or Cholula, for serving

Instructions

For the Slaw:

• In a bowl, combine the jicama, bell pepper, onion, carrot, cilantro, lime zest, lime juice, rice vinegar, agave syrup, olive oil, salt and pepper. Toss to combine and let sit for at least 15 minutes before tasting and adjusting with salt and pepper as desired. Cover and refrigerate until ready to serve.

For the Guacamole:

• In a bowl, combine the avocado, onion, cilantro, lime juice, salt and pepper. Using a fork, mash all of the ingredients together until combined. Taste and adjust with salt, pepper and lime juice as desired. Cover and refrigerate until ready to serve.

For the Fish:

• In a bowl, combine the fish, paprika, chile powder, onion powder, garlic powder, ground coriander, dry oregano, cayenne, salt and pepper. Toss to coat.
• Preheat a stainless-steel or non-stick frying pan over medium heat. Add the avocado oil and heat until shimmering. Carefully add the fish to the hot oil and cook, undisturbed, until golden brown, around 3 minutes. Flip and cook the other sides until golden brown and the thickest part of the fish is opaque and flakey, around 3 more minutes. Transfer the fish to a plate, cover with foil to keep warm and set aside.
• Preheat a clean frying pan over medium heat. One or two at a time, warm the tortillas for 10-15 seconds per side. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the open flame, 10-15 seconds per side.
• To assemble the tacos, spread a layer of guacamole onto the tortilla. Top with the fish and jicama slaw. Serve with hot sauce of choice and extra lime wedges for squeezing.