Words cannot accurately describe how excited I am about these fish tacos! Before I start telling you about them, just a fair warning that you will want to put this creamy poblano sauce on absolutely everything (something I may or may not have done while I was developing this recipe). The most important component is, of course, the fish. I kept my preparation very simple to highlight the mild flavors of white fish, and so that the flavorful toppings can shine through, too. On top of the fish, I piled a jicama slaw, which adds lots of freshness, crunch, and acidity to each bite. This is all topped off with a HEFTY drizzle of creamy poblano sauce that finishes each taco off with a nice amount of heat, and rich, smoky creaminess. These tacos are finger licking GREAT, and if you manage to have leftover poblano cream sauce, I recommend dipping anything and everything into it. All together, these are a perfect, crowd pleasing lunch or dinner, but after your first bite, you may not want to share!
1. All About Jicama
Jicama is a root vegetable that originated in Mexico and Central America. The exterior is light brown and papery, and the inside is white with a crisp, watery texture, similar to a raw potato. Jicama tastes slightly sweet and starchy, and so it’s the perfect addition to the slaw for my fish tacos!
2. Types of White Fish
Any type of mild, white fish will work in my recipe, but my favorites are cod, halibut, and tilapia!
3. Don’t Love Spicy Food?
The poblano cream sauce is just as delicious without the jalapeño, so if you’re not a fan of spice, or are making this dish for a range of palates, omit the jalapeño and follow the recipe as written! If you’d like less spice, you can deseed the jalapeño before it goes into the cream, too.