Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These zesty, flavorful fish tacos are family friendly and make for a great weeknight meal.

Recipe by Health May 2011

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Credit: Kana Okada

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Yield:
Makes 4 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

357 calories; fat 13g; saturated fat 4g; mono fat 6g; poly fat 2g; protein 34g; carbohydrates 29g; fiber 5g; cholesterol 76mg; iron 2mg; sodium 588mg; calcium 108mg.
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