Forget the lettuce wraps, ditch the jicama and go straight for these rutabaga shells! These little bites don’t get soggy, hold their shape and aren’t too powerful in flavor to distract from the tasty filling. Which in this case is a delicious tilapia mix.

The filling:

Let’s talk about the fish and then we’ll come back to the star taco shell.

The fresh vegetables in this mix make all the difference! Diced onion, diced jalapeno and diced tomatoes give such a bright flavor to the fish. Seasoned with only salt and pepper. Finished with a fresh lime squeeze.

After sautéing the vegetables until just tender, place the tilapia filets in the skillet letting them cook on the first side for a few minutes. Flip the fish and let cook for a few more minutes. Once the fish is cooked through, break apart by stirring in with the veggies. Squeeze the juice from one lime and let simmer.

This filling comes together in a matter of minutes and is so bright and flavorful!

The star taco shell:

There’s nothing worse than a soggy taco, well I’m sure there are worse things, but soggy tacos are just so frustrating! These are anything but! These shells will take a bit of patience, but if you have a little, they are so worth it!

Rutabaga is one of my new favorites. They cook just like potatoes but are heartier and more filling. They are an amazing source of potassium, calcium, magnesium, and vitamins E and C. Read more about some of the benefits of rutabaga here: https://www.healthline.com/nutrition/rutabagas#TOC_TITLE_HDR_5.

Slicing the Rutabaga:

So to make these shells, you’ll want to find the biggest rutabaga you can. Start by peeling the outside waxy exterior with a paring knife. Once peeled, cut a flat spot on one side so you have a steady surface on your cutting board. If you have a mandoline that is wide enough you can certainly use that. I went the old fashioned way with a large knife, steady hands and patience. You’re going to want to cut these as thin as you can. Rutabagas are tough root vegetables so be very careful and the sharper your knife, the easier it will be. Keep slicing until you have your tortillas. You’ll have smaller ones to start but once you get to the center you’ll have some nice large ones. When I got to the end of the rutabaga, about an inch left I couldn’t steadily cut anymore so I diced the remaining and set aside to use in a hash for later!

Preheat your oven to 425 and line a baking sheet with foil. Place your rutabaga slices on the baking sheet. Spray with avocado oil, I use Primal Kitchen, and season with salt on both sides. Cook about 5 minutes on each side, depending on the thickness. You’ll see the edges start to brown and the tops bubble as they cook. I had to do a few cycles to cook all the rutabaga. Like I said this is a hearty vegetable and I was full after only 4 mini tacos. So don’t worry about the tiny size, they pack a big bite!

I can’t wait for you to try these delicious shells and of course the amazing fish filling. Leave me a comment and let me know how you made it yours!