Seafood tacos with green mango & jicama salad with fragrant herbs

Seafood tacos with green mango & jicama salad with fragrant herbs

By
From
Cantina
Serves
6
Makes
12
Photographer
Chris Middleton

Jicama is sometimes called Peruvian pear and I was delighted to discover they grow in Australia in Darwin and far north Queensland. In Mexico jicama is often served as an aperitif snack, cut into strips and sprinkled with smoked paprika then served in a tall, narrow glass partially filled with freshly squeezed lime. This is a terrific alternative to any olive in my opinion! This tropical taco is given a Southeast Asian twist with herbs, green mango, chilli and jicama for a lip-smacking and feisty taco treat. The marinade for the seafood is very versatile, the hero being achiote paste with its savoury, citrusy and complex taste.

Ingredients

Quantity Ingredient
olive oil, for frying
12 Tortilla dough
micro coriander, to garnish

Seafood

Quantity Ingredient
150g peeled, deveined prawn cutlets, cut into 1 cm pieces
150g salmon fillet, cut into 1 cm cubes
150g calamari, cut into 1 cm pieces
80ml Achiote relish

Salad

Quantity Ingredient
1 jicama
1 green mango
150g cherry tomatoes, cut into slices
1 small red onion, thinly sliced
1 jalapeno, thinly sliced
1 small handful coriander leaves, roughly chopped
1 small handful vietnamese mint leaves, roughly chopped
125ml Zesty lime dressing

Method

  1. To prepare the seafood, combine the prawns, salmon and calamari in a medium bowl. Add the achiote relish and toss to coat. Cover and refrigerate for at least 4 hours or up to 48 hours.
  2. To prepare the salad, peel the jicama and mango and, using a mandoline, thinly shave into slices. Place them in separate stacks and cut into thin strips. Combine the jicama and mango with the remaining salad ingredients in a medium bowl, add the dressing and toss to coat.
  3. Heat a medium non-stick frying pan over high heat. Lightly spray with oil and briefly fry the tortillas to warm them. Stack the tortillas, wrap in a warm damp tea towel (dish towel) and set aside to keep warm.
  4. Heat a medium non-stick frying pan over high heat. Add a splash of olive oil and briskly fry the marinated seafood for 1 minute, or until just cooked through.
  5. To serve, place the tortillas onto serving plates, top with the seafood and a neat pile of the salad. Garnish with the micro coriander and eat immediately!

Paul’s tips

  • Choose one seafood or white meat that can be precooked and served as a cold filling.

    If jicama is hard to find, you can substitute breakfast radishes, daikon (white radish) or even nashi pear.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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