fish taco rice bowl with jicama salsa

Fish Taco Bowl with Jicama Corn 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.



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



For the jicama salsa:

Preheat oven to 400º.  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 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.


Serves 4.

fish taco rice bowl


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