I posted this fish taco bowl on my Insta story the other day and people went nuts for the recipe, so…here you are! I brought home some of my dad’s halibut from his fishing trip in Alaska and I’ve been trying a bunch of new white fish recipes.

The Fish:

Need:

• Lemon Pepper – if grilling
• Lemon – options
• GF (or regular) panko – if air frying
• Fish: I used halibut which is my favorite white fish, but this would work with cod or tilapia too. I half grilled and half air fried the fish. You can also use shrimp!

Here’s what I did with the fish:

Grilled:

Literally just sprinkle with lemon pepper, and get the grill SUPER hot to CHAR the crap out of it! That way the outside has that charred crispy taste on the outside and the inside is juicy. When you do fish for longer and lower temps, it tends to be dry on the inside and slimy on the outside. Then I just squeeze a little lemon over it at the end.

Air Fried:

I use the Air Fryer recommendations for fish (this is the air fryer have and we love it), and simply roll the fish around in GF panko beforehand. Make sure to only put one layer of fish in the air fryer or else it won’t get crispy. Then I just squeeze some lemon over it when it’s done and BAM, healthy fried fish!

Jicama Slaw:

Need:

• 1/2 cup Jicama (it’s easiest to get the jicama sticks that are pre-packaged at the store, usually by the herbs in the produce section)
• 1 tsp Chilli Powder
• Cilantro (to your taste I love cilantro so I use ~10 sprigs)
• 2 tbsp White Vinegar
• 1/4 Lime

1. Dice the jicama in 1/4″-1/2″ squares and pour 2-3 tbsp over it in a bowl (the more you like pickles, the more vinegar you should use). Let soak on the counter or in the fridge for at least 30 mins. If you’re doing pickled onion too listed below in this recipe), do this at the same time to save some time.
2. While the jicama is soaking, chop the cilantro.
3. Juice the lime in a separate bowl. Sprinkle the chili powder and cilantro into the lime juice and mix, then pour over the jicama.
4. Eat plain or as a topping! Great with tacos, too!

Pickled Onion:

Need:

• 1/4 Red Onion
• 2 tbsp White Vinegar

1. Slice 1/4 red onion in super thin slices like the photo I showed above. Like the jicama, pour the white vinegar over it and let it soak for 30 mins either on the counter or in the fridge. I like it SUPER pickled, so I use a little more vinegar and keep it soaking for almost an hour.

Pico De Gallo:

Need:

• Tomatoes on the vine Roma tomatoes (as many as you want, one serving = 1 tomato)
• Cilantro (5-10 sprigs, depending how much you love cilantro)
• 1/2 lime
• 1 tsp Salt (I use a mid-grain kosher)
• 1/4 Red Onion
• 1 medium sized garlic clove (not gonna lie, sometimes I use two)

1. Dice tomatoes in 1/4″ squares (I work my way around the core and throw out all the seeds, liquid and core so it’s not mushy and watery)
2. Dice onion into 1/4″ squares, chop cilantro, mince garlic (garlic presses save lives! No mess with a chopper and no cutting fingers. This is the one we have and I loooove it. It’s not flimsy at.all.)
3. Zest the lime skin – it makes it a little sweeter and gives it kind of a tangy kick (I use this microplane for zesting)
4. Mix everything together in a bowl with salt and lime juice
5. Let sit in the fridge for about 20 mins to set

Guacamole:

Need:

• 1 avocado
• 1/4 red onion
• 1/2 lime
• 5-10 sprigs of cilantro, depending on how much you like cilantro
• 1 medium sized garlic clove
• 1/4 tsp salt (I like medium-grain kosher)
• 2 tbsp of the pico you just made

1. Mash avocado in a medium sized bowl (I use this cool little avocado cutting tool (shown in the photo above). It slices it in half, pits it without fear of chopping your hand off (anyone else think you’re going to die every time you pit an avocado with a knife? Why do we do this to ourselves lol), and slices/scoops it nicely!)
2. Dice onion into 1/4″ squares, chop cilantro, mince garlic (my fave garlic press if you missed it above).
3. Zest the lime skin – it makes it a little sweeter and gives it kind of a tangy kick (I use this microplane for zesting – not all microplanes are created equal)
4. Mix all ingredients together and let sit in the fridge about 20 mins before serving

Top with a lemon wedge, some fresh cilantro, and you’ve got yourself a fish taco bowl!

Chipotle Aioli/Mayo: (Optional)

I also add homemade chipotle mayo sometimes. I use 1 tbsp avocado oil mayo and half of a chipotle chile (the canned ones from the Latin aisle at the grocery store) and just mix together. Using half a chile is is kinda spicy and it’s easier to add than take away spice (you don’t want to end up using your entire jar of mayo)…so start with a little and work your way up! Light pink is pretty mild, and a deep coral color has a nice kick to it…the way I like it!

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