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3eff45ab 3f0e 4a4b 9436 67b5aa2297ca  2016 10 20 12 10 41
Jonathan Jones
Jonathan Jones

Fish Tacos with Guacamole, Jicama Slaw, and Pineapple Pico

Guacamole:
- 1 orange
- 2 limes
- 4-6 avocados
- 1 roma tomato, roasted and diced
- 2 jalapeños, roasted and minced, seeds intact
- 1/2 purple onion, small diced
- 1/2 cup fresh cilantro, rough chopped
- 1 garlic clove, minced
- kosher salt to taste

Squeeze juice of orange and lime into bowl. Scoop avocado from skin, add to bowl and coarsely chop. Add tomato, peppers, onion, garlic, and cilantro, and fold into avocado mixture. Add salt to taste. Result should be crudely chopped, not mashed.

Jicama Slaw:
- 1 cup matchstick sliced jicama
- 1 cup red cabbage, chopped into matchstick size
- 1 carrot, matchstick sliced
- Duke's Mayo, to taste
- Steen's Cane Vinegar (you can sub apple cider vinegar), to taste
- Creole Mustard
- Granulated Sugar, to taste
- Salt & Pepper, to taste

Combine the jicama, cabbage, and carrot in a large bowl and mix well. In a separate bowl, combine mayo, vinegar, mustard, and sugar, and whisk until blended and sugar granules are no longer detectable. Taste and adjust to your preferences of sweet, sour, acidic, sharp. Add salt and pepper to taste.

Pineapple Pico:
- 2 cups diced pineapple (fresh if possible)
- 1 jalapeño, roasted and minced, seeds intact
- 1/2 purple onion, small diced

Combine all ingredients in a bowl and mix well.

Take your fish of choice, I used tilapia for this picture. Lightly season with salt and pepper and then grill on a well-oiled cast iron griddle or flat top. Smear some guacamole on your tortilla, lay a slice of fish on top, top with slaw and pico, and enjoy!