Fish Tacos With Cabbage-Carrot Slaw And Spicy Crema Recipe

Name: Fish Tacos With Cabbage-Carrot Slaw And Spicy Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
4
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5
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295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Fish Tacos With Cabbage-Carrot Slaw And Spicy Crema falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Tacos With Cabbage-Carrot Slaw And Spicy Crema

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