Fish Tacos and Jicama Tortillas Recipe

These Fish Tacos on Jicama Tortillas offer a fresh and wholesome twist on traditional tacos, replacing flour or corn tortillas with crisp slices of jicama. Featured on Cook the Books Season 3 with host Shahir Massoud, this recipe combines tender lime-marinated halibut, crunchy cabbage, creamy avocado, fresh cilantro, and a silky aquafaba crema.

The Inspiration

Inspired by The Clean Plate by Gwyneth Paltrow, this recipe takes the familiar concept of fish tacos and gives it a fresh, vegetable-forward makeover. Instead of traditional tortillas, thinly sliced jicama provides a naturally crisp and refreshing base that complements the delicate halibut.

Jicama is particularly well suited to this recipe because its mild flavor doesn’t overpower the fish or toppings. Its crisp texture also creates a satisfying contrast with the tender halibut and creamy avocado.

The aquafaba crema adds another creative element to the dish. Made from the liquid found in canned chickpeas, aquafaba can be blended with oil to create a smooth, mayonnaise-like base. Lime juice and cumin transform it into a bright, creamy sauce that ties the tacos together.

Featured on Cook the Books Season 3, this recipe reflects Shahir Massoud’s approachable take on cookbook-inspired cooking, showing how simple ingredient swaps can completely transform a familiar favorite.

Ingredients

For the Fish

• ½ pound halibut fillet, skin and bones removed
• 2 tbsp olive oil
• 2 tbsp chopped fresh cilantro
• Juice of ½ lime
• 1/8 tsp ground cumin
• Flaky sea salt

For the Tacos

• 1 small jicama (about 5 inches in diameter), peeled
• ½ shredded cabbage
• Juice if ½ lime
• Kosher salt
• Sliced red onion
• ½ avocado, thinly sliced
• Drizzle of aquafaba cream, recipe follows
• Fresh cilantro leaves
• Lime wedges for serving

For the Aquafaba Crema

• ½ cup aquafaba (liquid from a can of organic chickpeas)
• 1 tsp fresh lemon juice
• About 1 ½ cups neutral oil (such as sunflower seed or grapeseed oil)
• ¼ tsp ground cumin
• Juice of ½ lime
• Kosher salt

Method

Make the Aquafaba Crema

• First, make Aquafaba Mayo.   Mayo, cumin, lime juice, and kosher salt in a small bowl and gently mix. Cover and store in a jar with a lid in the fridge for up to 1 week.

Make the Fish Tacos

• To make the fish, cut the halibut into 4 equal strips. Place in a bowl and toss with olive oil, cilantro, lime juice, cumin and a large pinch of flaky salt. Cover and set aside to marinate for a few minutes.
• To make the tacos, use a jumbo mandoline to slice four ¼ inch thick tortillas from the jicama.
• In a small bowl, toss the cabbage with the lime juice and a pinch of kosher salt and set aside.
• Heat a small nonstick pan over medium-high heat. Add the halibut and cook for about two minutes on each side or until just cooked through.
• Place one piece of fish on each jicama tortilla and top with the shredded cabbage, red onion and avocado, drizzle with aquafaba crema and finish with cilantro.
• Serve with lime wedges on the side for squeezing.

Serving Suggestions

These Fish Tacos on Jicama Tortillas are ideal for a light lunch, fresh dinner, or warm-weather gathering. Serve them alongside a colorful mango or tomato salad, black beans, corn salsa, guacamole, or roasted vegetables for a complete meal. The tacos also pair beautifully with fresh fruit, sparkling water with lime, iced tea, or a citrus-forward mocktail.

For entertaining, arrange the jicama tortillas, cooked fish, cabbage, avocado, red onion, cilantro, and aquafaba crema separately and allow guests to assemble their own tacos. This creates a fun, interactive meal while keeping the presentation fresh and colorful.

Final Thoughts

These Fish Tacos on Jicama Tortillas are a delicious example of how a familiar favorite can be reinvented with fresh, wholesome ingredients. Tender halibut is brightened with lime and cilantro, while crisp jicama provides a refreshing alternative to traditional tortillas. Creamy avocado, crunchy cabbage, and tangy aquafaba crema complete every bite.

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