Who doesn’t love tacos, right? This popular dish has outstanding potential to be ridiculously healthy, as well as amazingly tasty…with the right ingredients, of course! For this version, cilantro, lime juice, habanero peppers and chili powder turn up the taste in this quick and healthy twist on taco night. One bite and you’ll say, “There he go! That’s it!”
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 (2 tacos each)
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
1/4 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
8 (6-inch) corn tortillas, warmed slightly
1 teaspoon minced habanero pepper
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, minced habanero 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.
Per serving: Calories 357, Fat 13g, Saturated fat 4g, Monounsaturated 6g, Polyunsaturated fat 2g, Protein 34g, Carbohydrates 29g, Fiber 5g, Cholesterol 76mg, Iron 2mg, Sodium 588mg, Calcium 108mg
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