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Happy Monday y’all! Hope everyone had a great long weekend. My weekend was not much more different than usual with the condo pool and a few nice dinners, but it was definitely relaxing. I’ve now watched Hamilton 3x on Disney Plus LOL. It’s not the same but it’s so worth it! Now that we have the holiday weekend over I plan to fully get my butt in gear when it comes to eating healthy. I don’t eat unhealthy over the weekends, but we tend to get dessert when we go out for a meal or I indulge myself in the mac and cheese side order that I didn’t need. BUT I fully understand it’s all about enjoying in moderation.
To jump start that healthy eating vibe, I’m kicking off today’s post with a healthy fish (or shrimp) taco recipe that I’ve been making in quarantine! If you aren’t a Trader Joe’s fanatic like I am, I definitely recommend jumping on the bandwagon because it is WORTH IT. Late spring, Trader Joe’s dropped Thinly Sliced Jicama Wraps and claimed they were perfect for tacos. Each two servings has only 3g total carbs and 15 calories (for two), making them the perfect healthy swap for things like tortillas or pitas. They’re featured as “great for tacos,” but I find they work best with some sort of fish/shrimp/fruit based taco as opposed to my normal ground turkey, cheesy taco.
Since these were created from Jicama, they have a crunchier bite than expected with a crisp freshness to them. They can feel almost slimy at first, so I typically place them on a paper towel to get rid of excess moisture. Because they are Jicama they do spoil a bit quicker than the usual tortilla would, BUT these hold up so well even when loaded down with toppings of your choice. My other love (Siete Almond Flour Tortillas) typically crumble when I make tacos, but these Trader Joe’s Jicama Wraps passed the test.
Being at home for quarantine, my family is a strict Taco Tuesday family (with multiple other tex-mex or Mexican food mixed sporadically throughout the week), so finding a healthy option that doesn’t kill my progress has been crucial. I indulge in a good crunchy shell or tortilla every now and then, but this option makes for a guilt free version from time to time. Keep in mind that I would typically make with Mahi-Mahi, shrimp or even salmon, but these photos are used with scallops since it was all I had available (don’t knock it till ya try it BTW!!). Overall, this recipe is only 360 calories for two “tacos.”
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
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- 2 Wraps Trader Joe's Thinly Sliced Jicama Wraps
- 0.5 Cups Trader Joe's Jicama Mango Slaw OR Pineapple Salsa
- 1 Filet White Fish (Mahi-Mahi, Cod, Shrimp)
- 1 TBS Trader Joe's Chili Lime Seasoning
- 1 tsp Garlic Salt
- 1 tsp Taco Seasoning
- 2 Limes
- 1 Container Trader Joe's Guacamole
Ingredients
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- Slice the fish into quarter-sized bits. Marinate in a bowl with the juice of one lime, 1 TBSP of Chili Lime Seasoning, a dash of Garlic Salt and dash of Taco Seasoning to taste. Let rest for ~30 minutes.
- Cook fish to your liking – sautéing and the air fryer are perfect for this depending on what sort of consistency you’re looking for. Sauté for 2-3 minutes on each side on high heat, or air fry at 375 degrees for 12 minutes or until crispy.
- Unwrap Jicama Wraps and place on a plate. Mix all components of the Jicama Mango Slaw kit on the side. Start with guacamole on the wrap to hold fish/toppings. Place slaw or salsa on top, followed by the fish once rested.
- Top with lime juice, cilantro, or your favorite hot sauce for an additional garnish and enjoy!
Disclaimer: Kayleigh's Kloset is not affiliated with and/or in relation to nutritional information or dietary guidance. Recipes are not intended to be used as a form of weight loss or dietary guidelines.
If you try this recipe I would love for you to tag me/let me know your thoughts! Have a great day y’all and thanks for reading!
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