• 4servings
  • 357calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsNatrium, Fluorine, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup light sour cream

  2. 1 teaspoon adobo sauce from canned chipotle chiles

  3. 1 cup peeled, coarsely shredded jicama (3 ounces)

  4. 1 cup shredded red cabbage (2 ounces)

  5. 1 cup shredded carrots (about 2 medium carrots)

  6. 1/4 cup cilantro leaves

  7. Juice and zest of 1 lime

  8. 1 tablespoon plus 1 teaspoon olive oil, divided

  9. 3/4 teaspoon salt, divided

  10. 3/4 teaspoon pepper, divided

  11. 1 1/4 pounds tilapia fillets

  12. 1/2 teaspoon chili powder

  13. 1/2 teaspoon paprika

  14. 1/2 teaspoon cumin

  15. 8 (6-inch) corn tortillas, warmed slightly

  16. Lime wedges for serving

Instructions Jump to Ingredients ↑

  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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