Fish Tacos with Cabbage-Carrot Slaw and Spicy Crema
- 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.
- Prep Time:
- Cook Time:
- Total Time: These zesty, flavorful fish tacos are family friendly and make for a great weeknight meal.
- Yield: Makes 4 servings (serving size: 2 tacos)
|Calories per serving:||357|
|Fat per serving:||13g|
|Saturated fat per serving:||4g|
|Monounsaturated fat per serving:||6g|
|Polyunsaturated fat per serving:||2g|
|Protein per serving:||34g|
|Carbohydrate per serving:||29g|
|Fiber per serving:||5g|
|Cholesterol per serving:||76mg|
|Iron per serving:||2mg|
|Sodium per serving:||588mg|
|Calcium per serving:||108mg|
Good to Know
Cilantro, lime juice, and chili powder turn up the taste in this twist on taco night. Tilapia is mild and light, but packed with protein, selenium, and vitamin B12.