Tomatillo Slaw with Jicama and Apple

5 from 2 votes

A crisp, tart Mexican slaw of jicama, tomatillos, and Granny Smith apple with lime, cilantro, and a jerk-spiced aioli dressing.

Prep Time20

Course: low carb, Salad, Side Dish

Cuisine: Caribbean, Mexican

Meat & Poultry: vegetables

Servings:

Calories: 109kcal

In a small bowl, mix together the mayonnaise and the jerk seasoning (see notes below for homemade jerk seasoning).
3 tablespoons mayonnaise, 1/2 tsp jerk seasoning mix
Combine the next 6 ingredients plus 2 Tbsp of the jerk mayo mix in a large bowl (make sure everything is chopped to be bite size). Cover and place in refrigerator until ready to use.
1 small jicama, 5 tomatillos, 2 granny smith apples, 1 lime, 1/2 cup cilantro, 1/2 tsp salt

Dry the fish filets thoroughly with paper towels. Heat oil to quite hot in large skillet. Dip the filets first in the beaten eggs and then in the panko crumbs and place in hot skillet.
Lightly fry breaded fish for about 2-3 minutes and then turn and fry on the other side. Transfer the fish to a plate and serve with a side of jicama salad/slaw and the extra jerk aioli.
To use in a fish sandwich, spread the aioli on heated buns, add the breaded fish on top of the bun and top the fish with the jicama slaw.

I use my Jerk Blend from the market; any jerk seasoning or the homemade blend below works.
Salt to taste.
For extra jerk aioli to serve on the side, mix 1 cup mayonnaise with 2 teaspoons jerk seasoning.
For slow carb, leave out the apples.

Homemade Jerk Seasoning Blend

For making your own jerk seasoning spice blend, whisk together the following ingredients: