Celebrate With Snapper Taquitos with Jicama-Apple Salsita

Shop Kitchen and Culinary with Lorena Garcia on HSN

 

Jicama is one of my favorite starches to cook with. It adds a crunchy, simple texture especially prepared with dishes that have lots of zest and flavor. But this is no ordinary starch! Jicama is also has some great health benefits. It helps protect against osteoporosis and promotes good stomach digestion and a balanced immunity – all from a little fructan called Inulin. It’s also a huge source for your daily fiber count. But enough schooling, I’m in it for the flavor! Here’s a quick and delicious Snapper recipe using a homemade jicama salsa. Perfect for Cinco de Mayo or just a small party with friends and family. Either way, you’ll leave everyone at the table impressed with your cooking repertoire.

 

Serves 4

 

Snapper Taquitos Ingredients

  • 1 pound skinless red snapper fillets
  • 1 tablespoon extra-virgin olive oil
  • 11/2 teaspoons kosher salt?
  • 11/2 teaspoons freshly ground black pepper
  • 8 (6-inch) store-bought corn tortillas
  • 2 cups Jicama-Apple Salsita (see below)
  • 1 cup thinly sliced purple cabbage
  • 1 cup thinly sliced Napa cabbage
  • 1 lime, cut into wedges

 

Jicama-Apple Salsita Ingredients

  • 1 jicama, peeled and cut into 1/2-inch cubes
  • 1 green apple, peeled, cored, and cut into 1/2-inch cubes
  • 1 small red onion, finely chopped
  • 1/2 cup finely chopped cilantro
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup extra-virgin olive oil Juice of 1 lime
  • 1 teaspoon kosher salt?1/2 teaspoon freshly ground black pepper

 

Cooking Directions

  1. Place the snapper fillets in a large bowl. Drizzle with the olive oil and rub it into both sides. Season with the salt and pepper, and set aside.?
  2. Prepare a hot charcoal or gas grill.
  3. Place the snapper on the grill and cook until they are golden brown, about 3 minutes. Use a spatula to carefully flip them, grilling the other side till golden brown, another 3 minutes.  Carefully remove the fillets from the grill and slice crosswise into strips.
  4. Stack the tortillas and wrap them in a damp kitchen towel. Place them on a plate and microwave them in 20 second increments until they are fragrant and warmed, about 1 minute.  Place the tortillas on a serving platter and top with some radicchio, if using, and then the grilled snapper strips. Cover each taquito with ¼ cup jicama-apple salsita and serve with a lime wedge.
  5. Place the jicama, apples, onions, cilantro, parsley, olive oil, lime juice, salt, and pepper in a medium bowl and stir to combine. Transfer to an airtight container and refrigerate for up to 2 days.

 

What other creations have you made or want to make with jicama?

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