Photo: Kana Okada
Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins
Makes 4 servings (serving size: 2 tacos)

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

How to Make It

Step 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.

Step 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.

Step 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.

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

Ratings & Reviews

crmeng's Review

July 10, 2013
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.

jlisaac's Review

June 01, 2012
We made this out camping last weekend and I'm making it again delicious! Ended up buying the coleslaw didn't have time to make it as the recipe called for, but still sooo yummy. Oh and very good with homemade margaritas!; )

LaurenWB's Review

March 09, 2012
I did not use jicama and only had green cabbage. The tacos were still delicious and had so much flavor! Definitely will make again.