{"id":378,"date":"2015-07-29T15:04:46","date_gmt":"2015-07-29T19:04:46","guid":{"rendered":"http:\/\/www.zestoftheworld.com\/?p=378"},"modified":"2015-07-29T15:04:46","modified_gmt":"2015-07-29T19:04:46","slug":"grilled-fish-tacos-with-cherry-and-jicama-salsa","status":"publish","type":"post","link":"https:\/\/www.zestoftheworld.com\/?p=378","title":{"rendered":"Grilled Fish Tacos with Cherry and Jicama Salsa"},"content":{"rendered":"<p style=\"text-align: justify;\">What a light and refreshing way to eat tacos for the summer months (or anytime of year for that matter\u00a0because they are just so delicious and easy)! Grill these outside on the barbeque for the summer parties or inside on a grill pan for a quiet night in. It&#8217;s the perfect\u00a0updated barbeque\u00a0dish and such a great alternative to the typical burgers and hot dogs (although I do love a grilled hot dog). The salsa and crema can easily be made ahead of time, so you&#8217;ll just have to throw the fish on the barbie when the guests arrive.<\/p>\n<p style=\"text-align: justify;\">Jicama is becoming widely available in local supermarkets, which I am so happy about because I just love it! It tastes similar to an apple, water chestnut and a coconut all rolled into one sweet, tropical ball.\u00a0It is delicious in this salsa but I also eat it non-stop raw dipped in ranch.<\/p>\n<div id=\"attachment_398\" style=\"width: 253px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama1.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" aria-describedby=\"caption-attachment-398\" data-attachment-id=\"398\" data-permalink=\"https:\/\/www.zestoftheworld.com\/?attachment_id=398\" data-orig-file=\"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama1.jpg?fit=425%2C275&amp;ssl=1\" data-orig-size=\"425,275\" data-comments-opened=\"1\" data-image-meta=\"{&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"jicama[1]\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Jicama&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama1.jpg?fit=425%2C275&amp;ssl=1\" loading=\"lazy\" class=\" wp-image-398\" src=\"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama1.jpg?resize=243%2C157\" alt=\"Jicama\" width=\"243\" height=\"157\" srcset=\"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama1.jpg?resize=300%2C194&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama1.jpg?w=425&amp;ssl=1 425w\" sizes=\"auto, (max-width: 243px) 100vw, 243px\" \/><\/a><p id=\"caption-attachment-398\" class=\"wp-caption-text\">Jicama<\/p><\/div>\n<p>Yield: Makes 6-8 small\u00a0tacos or 12-16 using the\u00a0mini tortillas<\/p>\n<p><em>Ingredients:<\/em><\/p>\n<ul>\n<li>3 pieces (1 &#8211; 1\u00bc lbs) tilapia<\/li>\n<li>6-8\u00a0small\u00a0(8&#8243;) flour\u00a0tortillas or 12-16\u00a0mini (6&#8243;)\u00a0tortillas<\/li>\n<li>20 cherries, pitted and chopped<\/li>\n<li>1 jicama, peel removed, cut in half\u00a0and sliced<\/li>\n<li>\u00bd red onion, finely chopped<\/li>\n<li>1 jalape\u00f1o, seeded and chopped<\/li>\n<li>\u00bd\u00a0cup fresh cilantro, chopped (add more if you like)<\/li>\n<li>\u00bd red cabbage, thinly sliced or shredded<\/li>\n<li>\u00bc cup cotija cheese<\/li>\n<li>juice of 1 lemon<\/li>\n<li>2 limes, zest and juice of 1 for crema, juice of 1 for salsa<\/li>\n<li>1 cup sour cream<\/li>\n<li>\u00bd tsp onion powder<\/li>\n<li>\u00bd tsp cumin<\/li>\n<li>\u00bd tsp chili powder<\/li>\n<li>\u00bc tsp cayenne<\/li>\n<li>\u00bc tsp pepper<\/li>\n<li>1\u00a0tsp salt for the fish +\u00a01 tsp for the salsa +\u00a0pinch for the crema<\/li>\n<li>1 tbsp olive oil<\/li>\n<li>1-2 tsp canola or vegetable oil to rub on the grill pan<\/li>\n<\/ul>\n<p><em>Preparation:<\/em><\/p>\n<p style=\"text-align: justify;\">Rub oil on whatever grill you are using and heat on high. Add jicama slices and grill on each side for 2 minutes, just until light grill marks start to form. You still want it to have a nice crunch but just with the added smokiness from the grill. When finished, let cool and chop into small pieces for the salsa. Mix the grilled jicama,\u00a0cherries, red onion, jalape\u00f1o, cilantro, 1 tsp of\u00a0salt, lemon and\u00a0juice\u00a0of 1 lime together in a bowl. Set aside until ready to assemble the tacos.<\/p>\n<div id=\"attachment_399\" style=\"width: 168px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" aria-describedby=\"caption-attachment-399\" data-attachment-id=\"399\" data-permalink=\"https:\/\/www.zestoftheworld.com\/?attachment_id=399\" data-orig-file=\"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama.jpg?fit=640%2C640&amp;ssl=1\" data-orig-size=\"640,640\" data-comments-opened=\"1\" data-image-meta=\"{&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"jicama\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama.jpg?fit=620%2C620&amp;ssl=1\" loading=\"lazy\" class=\"wp-image-399\" src=\"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama.jpg?resize=158%2C158\" alt=\"jicama\" width=\"158\" height=\"158\" srcset=\"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama.jpg?resize=180%2C180&amp;ssl=1 180w, https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama.jpg?resize=600%2C600&amp;ssl=1 600w, https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/07\/jicama.jpg?w=640&amp;ssl=1 640w\" sizes=\"auto, (max-width: 158px) 100vw, 158px\" \/><\/a><p id=\"caption-attachment-399\" class=\"wp-caption-text\">grilled jicama<\/p><\/div>\n<p style=\"text-align: justify;\">Combine the sour cream,\u00a0zest of\u00a01 lime (don&#8217;t forget to zest\u00a0before juicing), juice\u00a0of 1 lime and a pinch of\u00a0salt to make the crema. Set aside until ready to assemble the tacos.<\/p>\n<p style=\"text-align: justify;\">Mix together the onion powder, cumin, chili powder, cayenne, pepper and 1 tsp of salt. Coat the tilapia with\u00a0olive oil and sprinkle the spice mix evenly\u00a0on each piece of fish. Grill on high heat for 2\u00bd minutes on each side, until completely white through the middle. Remove the fish\u00a0from the grill and gently pull apart with\u00a0two forks creating somewhat\u00a0small\u00a0chunks of flakey fish.<\/p>\n<p style=\"text-align: justify;\">Warm the tortillas on the grill\u00a0for about 30 seconds just until slightly warm. I like to warm the tortillas directly on the flame to get a slight char on the outside\u00a0but this only takes a few seconds. If doing it this way, keep an eye on it so it doesn&#8217;t get too charred and no longer\u00a0pliable. \u00a0To assemble the tacos, first add the red cabbage to the tortillas so it catches\u00a0any liquids trying to get through\u00a0and so it prevents it from getting soggy. Add the fish on top of the cabbage, then the\u00a0cherry and jicama salsa, followed by the\u00a0lime crema and a\u00a0sprinkling of cotija cheese. Enjoy with your favourite\u00a0cerveza!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What a light and refreshing way to eat tacos for the summer months (or anytime of year for that matter\u00a0because they are just so delicious and easy)! Grill these outside on the barbeque for the summer parties or inside on a grill pan for a quiet night in. It&#8217;s the perfect\u00a0updated barbeque\u00a0dish and such a&#8230; <a class=\"more-link\" href=\"https:\/\/www.zestoftheworld.com\/?p=378\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":379,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[15],"tags":[],"class_list":["post-378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","has-featured-img"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6mLXa-66","jetpack-related-posts":[{"id":929,"url":"https:\/\/www.zestoftheworld.com\/?p=929","url_meta":{"origin":378,"position":0},"title":"Autumnal Veggie Tacos with Squash Crema","author":"Andrea","date":"November 24, 2015","format":false,"excerpt":"These are for the times that I want to eat a thousand tacos, but I want to be skinny. For the times\u00a0I want something to fill me up, but I still want to fit in my clothes. These are the tacos. The delicious Autumn inspired tacos. I love the flavours\u2026","rel":"","context":"In &quot;Recipes &amp; Destinations&quot;","block_context":{"text":"Recipes &amp; Destinations","link":"https:\/\/www.zestoftheworld.com\/?cat=15"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/11\/autumnaltacos.jpg?fit=640%2C640&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/11\/autumnaltacos.jpg?fit=640%2C640&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/11\/autumnaltacos.jpg?fit=640%2C640&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":682,"url":"https:\/\/www.zestoftheworld.com\/?p=682","url_meta":{"origin":378,"position":1},"title":"Sizzling Hanger Steak Fajitas","author":"Andrea","date":"October 28, 2015","format":false,"excerpt":"Who doesn't love a good, classic fajita? 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Now, it seems like a\u00a0lot of ingredients when\u2026","rel":"","context":"In &quot;Recipes &amp; Destinations&quot;","block_context":{"text":"Recipes &amp; Destinations","link":"https:\/\/www.zestoftheworld.com\/?cat=15"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2016\/05\/jerk-chicken-kebabs.jpg?fit=640%2C640&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2016\/05\/jerk-chicken-kebabs.jpg?fit=640%2C640&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2016\/05\/jerk-chicken-kebabs.jpg?fit=640%2C640&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":57,"url":"https:\/\/www.zestoftheworld.com\/?p=57","url_meta":{"origin":378,"position":3},"title":"Potato, Pea and Fennel Salad","author":"Andrea","date":"June 18, 2015","format":"gallery","excerpt":"Sick of the same ol' thick and heavy\u00a0summer potato salad? This is a\u00a0lighter version that is perfect for\u00a0a summer barbeque\u00a0and won't spoil since\u00a0there is no mayo. The dill brightens the dish up and the fennel gives it that refreshing crunch needed in a potato salad.\u00a0This recipe also goes great with\u2026","rel":"","context":"In &quot;Recipes &amp; Destinations&quot;","block_context":{"text":"Recipes &amp; Destinations","link":"https:\/\/www.zestoftheworld.com\/?cat=15"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/06\/IMG_9987.jpg?fit=640%2C640&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/06\/IMG_9987.jpg?fit=640%2C640&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.zestoftheworld.com\/wp-content\/uploads\/2015\/06\/IMG_9987.jpg?fit=640%2C640&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":493,"url":"https:\/\/www.zestoftheworld.com\/?p=493","url_meta":{"origin":378,"position":4},"title":"Grilled Bok Choy with Ginger Peanut Dressing and Green Tea Rice","author":"Andrea","date":"September 28, 2015","format":false,"excerpt":"Bok choy is one of my favourite vegetables because it's so hearty yet light, very versatile, easy to prepare and so healthy. It is a peppery Chinese cabbage packed with vitamins, antioxidants and anti-inflammatory nutrients.\u00a0This is a great dish for kids because what kid doesn't love peanut butter? 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