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

This recipe from The Clean Plate by Gwyneth Paltrow and puts a fresh, vegetable-forward spin on the classic fish taco. Instead of using traditional corn or flour tortillas, thinly sliced jicama creates a naturally crisp and refreshing base for the tender halibut and colorful toppings.

Jicama’s mild flavor allows the lime-marinated fish to remain the star of the dish, while its crisp texture provides a satisfying contrast to the soft avocado and tender fish. The cabbage adds another layer of crunch and brightness.

The aquafaba crema provides a creamy finishing touch. Made with aquafaba, neutral oil, lime, cumin, and salt, the sauce adds richness and tanginess without overpowering the fresh ingredients. Featured on Cook the Books Season 3, this recipe showcases a creative and approachable dish from The Clean Plate that can easily be recreated at home

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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