Fish Tacos with Cabbage-Carrot Slaw and Spicy Crema |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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These zesty, flavorful fish tacos are family friendly and make for a great weeknight meal. 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 |
Directions:
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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