Jicama Salsa over a Seafood Taco Salad
Jicama salsa is the perfect topping for this bright taco salad topped with lime infused fish and shrimp.Yield: A nice dinner salad for two people.
Servings: 2 people
Ingredients
For the Salsa
- 2 c Jicama root (about 1 lb)
- 1 c pineapple chunks, quartered (almost a whole 20 oz can of pineapples in juice)
- ½ c Vidalia onion, diced (½ large onion)
- 1 red bell pepper, diced
- 1 tablespoon lime juice
- 1 tablespoon pineapple juice (reserved from pineapple can)
- 1 tablespoon parsley
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes (optional, if you want the heat)
For the Fish
- ½ lb white fish (depending on your fillet sizes, this would be 2-4 fillets)
- ¼ lb shrimp (6-8 pieces)
- 2 tablespoon lime juice
- ½ teaspoon salt
- ½ teaspoon red pepper flakes (optional)
For the Salad
- 4 large romaine leaves, chopped
- 2 c shredded cabbage (about ¼ of a medium head)
- Tortilla chips (for serving)
Instructions
For the Salsa
- With a sharp knife, slice the papery skin off of the Jicama to reveal the white inside. Continue dicing Jicama into ¼ - ½ inch chunks.
- In a large bowl, place diced Jicama and remaining salsa ingredients. Mix well.
- Refrigerate until ready to use.
- This can be done up to 24 hours in advance to let the flavors of the salsa meld.
For the Fish
- Place fish and shrimp in a medium, non-stick frying pan.
- Add lime juice, salt, and red pepper flakes.
- Simmer over medium high until shrimp is no longer opaque and fish is firm and flaky. (Our fish was thawed from being frozen, so it had a lot of moisture in it. If you are using fish that is dryer you may need to add water by the tablespoon as needed to keep liquid in the pan while the fish cooks. )
For the Salad
- Place 2 c of Jicama salsa in a bowl and set aside. Add romaine and cabbage to the remaining salsa and toss well to coat.
- Place cabbage mixture on a plate. Top with warm fish and shrimp.
- Add additional salsa to the top as desired, or use it with tortilla chips.