Fish Tacos with Kiwi-Avocado-Jicama Salsa

17 Nov

Wow! It’s been a long while since I posted anything. The funny thing is, I’m always cooking and always taking photos, but never seem to get the stuff up on here. In October, I finished a big batch of recipes for iVillage and I thought I’d share some of my favorites with you. The first is this awesomely easy take on fish tacos. The trio of ingredients for the salsa–kiwi, avocado, and jicama–provide just the right amount of sweet/tart/crunch, with a bit of creaminess from the avocado. Perfect for a healthy, weeknight dinner–and surprisingly kid friendly (at least in this house!).
You can find the recipe on the iVillage site, but I’ve also posted it below.

Fish Tacos with Kiwi, Avocado, and Jicama Salsa
Serves 4
Have all the ingredients for the salsa ready before you start cooking the fish, then toss them together just before serving.

½ cup plain yogurt
2 tablespoons cilantro leaves
1 ½ limes
Coarse kosher salt
1 1-pound piece skin-on, firm-fleshed white fish fillet, such as striped bass or snapper (or more smaller pieces, but adjust cooking time)
Extra-virgin olive oil
Freshly ground black pepper
1 medium ripe avocado
2 firm-ripe kiwis, peeled and diced
½ cup diced jicama
2 scallions, white and light-green parts only, thinly sliced
8 corn tortillas, charred on the stove and kept warm (see Note)

  1. In a blender, combine yogurt, cilantro, juice of ½ lime, and ¼ teaspoon salt; process until smooth and refrigerate until ready to use.
  2. Heat broiler with rack on top level. Line a rimmed baking sheet with foil. Season fish with salt and pepper on both sides and rub with a little olive oil. Place skin-side down on prepared baking sheet and broil until surface is lightly browned, fish flakes easily with a fork, and is just cooked through, 6 to 11 minutes, depending on the thickness of fish. Remove from oven and flake fish into large chunks with a fork, discarding skin; keep warm.
  3. Peel and dice avocado; toss with kiwi, jicama, scallion, and juice of 1 lime; season with salt. Divide fish between tortillas and top with kiwi salsa and cilantro sauce. Serve immediately.

I noticed that this was published without instructions for toasting the tortillas on the stovetop. I always do this when making anything with corn or flour tortillas at home. It makes them so much tastier. To do it, quickly toast them one-by-one directly over the medium flame of a gas stove, turning a few times until they are pliable and lightly charred. Wrap in a clean kitchen towel to keep warm. You may also use an electric burner, but watch closely to prevent scorching.

Recipe and photo by Regan Burns Cafiso and reprinted from


One Response to “Fish Tacos with Kiwi-Avocado-Jicama Salsa”

  1. Christine KRisten November 17, 2011 at 10:54 pm #

    oh my God, these are fabulous. Yum. Very cool idea. You rock star, you!

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