My husband has asked for fish tacos several times since I prepared this recipe a few weeks ago, so this is definitely a keeper. I prepared the fish exactly as directed and it was delicious -- would be great on its own as an entree even without the taco preparation. I did not have the canned chiles on hand, so I simply combined sour cream and some green taco sauce. I also prepared a little mango-pineapple salsa to serve on the side, and used flour tortillas as we prefer those to corn. My family raved. Highly recommend this recipe.
Fish Tacos with Cabbage-Carrot Slaw and Spicy Crema
These zesty, flavorful fish tacos are family friendly and make for a great weeknight meal.
More From Health
Total: 25 Minutes
- Calories: 357
- Fat: 13g
- Saturated fat: 4g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 2g
- Protein: 34g
- Carbohydrate: 29g
- Fiber: 5g
- Cholesterol: 76mg
- Iron: 2mg
- Sodium: 588mg
- Calcium: 108mg
- 1/2 cup light sour cream
- 1 teaspoon adobo sauce from canned chipotle chiles
- 1 cup peeled, coarsely shredded jicama (3 ounces)
- 1 cup shredded red cabbage (2 ounces)
- 1 cup shredded carrots (about 2 medium carrots)
- 1/4 cup cilantro leaves
- Juice and zest of 1 lime
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1 1/4 pounds tilapia fillets
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 8 (6-inch) corn tortillas, warmed slightly
- Lime wedges for serving
- 1. Preheat broiler with rack 3 inches from heat. To make crema: Combine the sour cream and adobo sauce in a small bowl, whisking well; set aside and allow flavors to meld. Meanwhile, combine jicama, cabbage, carrots, cilantro leaves, lime juice and zest, 1 tablespoon olive oil, and 1/4 teaspoon each of salt and pepper in a medium bowl; toss well. Chill until ready to use.
- 2. Place the fish in a broiler pan; brush with remaining teaspoon olive oil. Sprinkle with the chili powder, paprika, cumin, and remaining 1/2 teaspoon each of salt and pepper. Broil until the fish is cooked through and slightly charred around edges (6-8 minutes). Remove fish from oven; flake with a fork.
- 3. Place about 1/4 cup slaw on each tortilla; top with 1/4 cup cooked fish. Top each taco with about 1 tablespoon crema; serve with lime wedges.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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