Chef Aaron Ballard is one of my favorite instructors at Harmons Cooking School. At one of the classes he introduced us to Fish Tacos with Jicama Slaw. Let’s just say, you can’t eat just one!
I thought about making these for my grandchildren. I’m going to be honest. As much as I loved the Sea Bass I wasn’t about to experiment on children. So I save the Sea Bass when I cook for adults with a more refined palate.
By making just a few minor changes it has not only been kid friendly but budget friendly. Huge hit with the grandchildren. I have posted the original recipe also and hope you will try it.
by Chef Aaron Ballard
2 lbs. Sea Bass
3 Tsp. chili powder
2 Tbs. lime juice
2 Tbs. extra-virgin olive oil
1 Tsp. ground cumin
1 Tsp. garlic powder
1 Tsp. salt
½ Tsp. freshly ground pepper
Combine all of the ingredients except the fish into a small bowl. Mix to incorporate. Add the fish and coat in the mixture. Warm the grill plate until it is very hot.
Add the fish and cook until the fish has been cooked through.
1 small jicama, peeled and finely shredded
½ head radicchio, finely shredded
2 carrots, shredded
¼ cup freshly squeezed lime juice
1 Tbs. rice vinegar
2 Tbs. sugar
½ cup olive oil
¼ cup finely chopped cilantro leaves
Salt and freshly ground black pepper
Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, sugar and oil in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.
Warm tortillas add chicken and top with jicama slaw.