Ingredients
The following ingredients have 2 Servings
- ½ pound halibut fillet
- skin and bones removed
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro
- chopped
- Juice of ½ lime
- ⅛ teaspoon ground cumin
- Flaky sea salt
- 1 small jicama (about 5 inches in diameter)
- peeled
- ½ cup shredded cabbage
- Juice of ½ lime
- Kosher salt
- Sliced red onion
- ½ avocado
- thinly sliced
- Drizzle of Aquafaba Crema
- Fresh cilantro leaves
- Lime wedges
- for serving
Instruction
- For the fish, cut the halibut into 4 equal strips
- Place in a bowl and toss with the olive oil, cilantro, lime juice, cumin, and a large pinch of flaky salt
- Cover and set aside to marinate for a few minutes
- For the tacos, use a jumbo mandoline to slice four ⅛-inch-thick "tortillas" from the jicama
- (If you don't have a jumbo mandoline, do this carefully with a sharp knife
- ) 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 2 minutes on each side, or until just cooked through
- Place one piece of fish on each jicama "tortilla" and top with the seasoned cabbage, red onion, and avocado
- Drizzle with aquafaba crema and finish with cilantro
- Serve with lime wedges on the side for squeezing
