This is definitely a keeper. The seasoned fish is delicious and would be great on its own as an entree even without the taco preparation. In lieu of the sauce from canned chiles, you can simply combined some green taco sauce or green salsa with sour cream for a topping. I have made the slaw exactly as directed, with jicama, and have also substituted green cabbage for the jicama, and must say I prefer the cabbage version. Highly recommend this recipe.
Fish Tacos with Cabbage-Carrot Slaw and Spicy Crema
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.
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