Fish Taco Rice Bowl with Jicama Salsa

Jicama adds a crunch to this salsa, which compliments the smoky fish. I hadn’t heard or seen jicama until I came to California but it’s like a savory apple that adds the perfect fresh flavor to salsas and salads. This colorful, healthy rice bowl is the perfect light dinner for when you want tacos without the battered fish or the carbs. The recipe calls for tilapia but can be substituted for any favorite fish.

Fish Taco Bowl with Jicama Corn Salsa

Key Ingredients in This Recipe

• Corn – I love making the most of sweet summer corn picked up from local farm stands. When buying ears corn, look for a bright green husk that is tight around the corn. Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels.) Look at the tassel (the strings at the top), it should be yellow or light brown – it should have a sweet smell.
• Jicama – Jicama is a globe-shaped root vegetable also called Mexican turnip. It has a crisp texture similar to an apple with less flavor. I love the texture it adds to this fresh salsa recipe.
• Tilapia – While I use tilapia in this recipe it can easily be substituted with another mild whitefish. I season the filets of fish with paprika, chipotle chili powder, garlic powder, onion powder and cayenne. While I cook this fish in a pan it can also be grilled.

How to Make Fish Taco Bowl with Jicama Corn Salsa

For the jicama salsa:

1. Roast corn. Preheat oven to 400ºF.  Rub the ears of corn with olive oil and season with salt. Roast on a baking sheet until corn is tender, about 25 minutes.
2. Make the jicama corn salsa. Cut the kernels off the corn cob and add to a medium mixing bowl. Add the jicama, jalapeño, onion, cilantro and lime juice to the bowl and stir to combine. Season with salt to taste and refrigerate until ready to use.

To make the fish:

1. Mix the seasoning. In a small mixing bowl whisk together paprika, chipotle chili powder, garlic powder, onion powder, cayenne and salt. Season the fish with the mix on both sides.
2. Cook the fish. Heat a large sauté pan over medium heat, add olive oil and heat through. Add the fish and cook until completely cooked through and flakey, about 6 minutes depending on thickness.

For serving:

1. Cook the rice. Bring the rice and 2½ cups water to a boil over medium heat. Once boiling, cover the pot and reduce the heat to medium-low. Cook until all the water has been absorbed and the rice is tender.
2. Assemble and serve. Divide the rice among 4 bowls. Top each with some of the shredded cabbage, tomato, jicama salsa, sour cream, queso fresco, and a piece of fish. Serve immediately.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Southern Blackened Catfish Tacos
• Fish Tacos with Cilantro Lime Sauce
• Beer Battered Baja Fish Tacos

Fish Taco Bowl with Jicama Corn Salsa

Print Pin

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Serves 4

US Customary – Metric

Ingredients:

For the jicama salsa:

• 2 ears of corn shucked
• 1 tablespoon extra-virgin olive oil
• kosher salt as needed
• 1 cup diced jicama
• 1 medium jalapeño seeded and diced
• 1/3 cup diced red onion
• ¼ cup chopped cilantro
• 2 teaspoons freshly squeezed lime juice

For the fish:

• 1 teaspoon paprika
• 1 teaspoon chipotle chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1/8 teaspoon cayenne
• ½ teaspoon kosher salt
• 1 pound tilapia filets
• 1 tablespoon extra-virgin olive oil

For serving:

• 1 ½ cups brown rice
• 1 cup shredded purple cabbage
• 1 cup shredded green cabbage
• 2 Roma tomatoes cored and diced
• 1 medium avocado peeled, pitted and sliced (optional)
• ¼ cup sour cream for serving
• ¼ cup crumbled queso fresco

Instructions:

For the jicama salsa:

• Preheat oven to 400ºF.  Rub the ears of corn with olive oil and season with salt. Roast on a baking sheet until corn is tender, about 25 minutes. Cut the kernels off the corn cob and add to a medium mixing bowl.
• Add the jicama, jalapeño, onion, cilantro and lime juice to the bowl and stir to combine. Season with salt to taste and refrigerate until ready to use.

For the fish:

• In a small mixing bowl whisk together paprika, chipotle chili powder, garlic powder, onion powder, cayenne and salt. Season the fish with the mix on both sides.
• Heat a large sauté pan or grill pan over medium heat, add olive oil and heat through. Add the fish and cook until completely cooked through and flakey, about 6 minutes depending on thickness.

For serving:

• Bring the rice and 2½ cups water to a boil over medium heat. Once boiling, cover the pot and reduce the heat to medium-low. Cook until all the water has been absorbed and the rice is tender.
• Divide the rice among 4 bowls. Top each with some of the shredded cabbage, tomato, jicama salsa, sour cream, queso fresco, and a piece of fish. Serve immediately.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings