Fish Tacos on Jicama "Tortillas"

Ingredients

For the fish:

• ½ pound halibut fillet, skin and bones removed

• 2 tablespoons olive oil

• 2 tablespoons fresh cilantro, chopped

• Juice of ½ lime

• ⅛ teaspoon ground cumin

• Flaky sea salt

For the tacos:

• 1 small jicama (about 5 inches in diameter), peeled

• ½ cup shredded cabbage

• Juice of ½ lime

• Kosher salt

• Sliced red onion

• ½ avocado, thinly sliced

• Drizzle of Aquafaba Crema

• Fresh cilantro leaves

• Lime wedges, for serving

Preparation

For the fish, cut the halibut into 4 equal strips. Place in a bowl and toss with the olive oil, cilantro, lime juice, cumin, and a large pinch of flaky salt. Cover and set aside to marinate for a few minutes.

For the tacos, use a jumbo mandoline to slice four ⅛-inch-thick "tortillas" from the jicama. (If you don't have a jumbo mandoline, do this carefully with a sharp knife.)

In a small bowl, toss the cabbage with the lime juice and a pinch of kosher salt and set aside.

Heat a small nonstick pan over medium-high heat. Add the halibut and cook for about 2 minutes on each side, or until just cooked through. Place one piece of fish on each jicama "tortilla" and top with the seasoned cabbage, red onion, and avocado. Drizzle with aquafaba crema and finish with cilantro.

Serve with lime wedges on the side for squeezing.