
It’s summer in North America. What summer foods come to mind? Watermelon? Popsicles? Burgers? For me it’s tacos. Especially seafood tacos. Fish Tacos. Shrimp Tacos and lately – Crab Tacos! I first recall eating fish tacos in the early-’90s in Baja, Mexico. We were strolling the back streets of Rosarito Beach when we stumbled onto a crowd of happy locals gathered around the back window of a small building. The unmistakable aroma of fried fish lured us in. After a short wait in line, we found ourselves enjoying the catch of the day wrapped in corn tortillas, topped with a bit of lime juice, cilantro, and not much more. It’s hard to find fried fish tacos that good anywhere but Baja. Still, I continue my search – in fact, I’d call it a passion.
Typically I like my fish tacos fresh fried, topped with cabbage, crema, and some handmade salsa (just as hot as I can stand it). Ricky’s Taco Truck comes as close to Baja perfection as I’ve ever found in Los Angeles. They’re so good that I don’t even attempt to make fried fish tacos at home. However, I’m constantly looking for other creative versions and new ways to fuel my desire to have constant access to the taco flavors of my favorite season. I’ve tried Mushroom Tacos, Pan-Fried Catfish Tacos, and even Tempeh Tacos. I’ve topped them with flavorful salsa that runs the gamut from spicy ghost pepper to sweet papaya.
Wine Pairing
Santola “Crab Wine” Vinho Verde

Price $9
Pairs well with shellfish, salads, fish, Mexican food, or on it’s own as an aperitif
These are all great ideas, but I recently noticed that all my taco trials focused on what I could pile on top or slip inside a tortilla.
Maybe the next task in my taco tests should be the tortilla itself. In fact, why does the wrapper need to be a tortilla at all? I could shake up crab tacos by serving them inside jicama “tortillas”.
Crab Tacos on Jicama “Tortillas”
I was very excited by the idea. Naturally, I Googled around and came across several recipes for Crab Tacos that were served inside a jicama tortilla shell.
I soon found problems with most of the recipes for Jicama “Tortillas” that I came across. The thing about jicama is it’s quite crisp. Even when sliced into thin rounds, jicama doesn’t bow in quite the right way. I know because I tried and soon had to clean Crab Tacos off the floor. You see jicama doesn’t bend, it snaps.
So I needed a way to get the jicama pliable enough to be a suitable stand-in for the tortillas in these crab tacos.
The answer is pickling. I quick-pickled jicama slices and added a pinch of turmeric to the brine. Which had the additional benefit of coloring these Pickled Jicama “Tortillas” the same golden hue as traditional corn tortillas – win/win! GREG
These call to me! CALL to me! I ADORE jicama but have yet to use it like tortillas! And crab, don’t even get me started on my undying love! 😉
Holy smokes, you painted! Digging the new blog layout. Thought I had clicked on the wrong link for a second.
This is really creative! Totally love the idea of jicama tortillas — would never have occurred to me. I’ve never done crab tacos, either, although that one I’ve thought about. Currently loving scallop tacos, but these crab ones will be next on the list. Thanks!
I’m with you on the tacos in summer. I think I make some variety of them at least 3 times a week. Probably never once following a recipe but this one will be an exception. Delicious and looks so beautiful!
Delicious! Love the use of the turmeric — the jimica slices are so pretty!
I forgot to say that I really like your new look. Nice and clean … and a little sassy.
Fish tacos are a passion of mine, too, ever since I had them from a street vendor in Ensenada. Have to try crab tacos — and jicama! Who knew?
What a clever idea! Those photos are so inviting and make me hungry.
What a fantastic dish! Using pickled jicama instead of tortillas is simply brilliant. Love it!
Love those jicama tacos! Healthy and delicious. i’m so doing this on the w/end. Thanks, G. xo
What a brilliant idea pickling the jicama! In the past I copped out & just went w tostadas 😉
Jicama is a wonderful substitute for crackers and now tortillas when the non-gluten tribe descends. Love the pickle idea. Fab.
Hey you got a new look! Nice. Love the idea to pickle jicama and make it pliable–can I borrow the concept from you someday?
It’s yours. GREG
You always make simple food look so gourmet!
Genius! And your photos are stunning.
Another genius idea Greg. I will definitely try this, it looks delicious .