Jicama Tortilla Fish Tacos | Idaho Preferred

Ingredients

• ½ pound salmon 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
• 1 small jicama (about 5″ diameter), peeled
• ½ cup julienned carrots, sweet peppers, and colorful heirloom tomatoes
• Kosher salt
• Fresh cilantro leaves (for garnish)
• Lime wedges (for serving)