Spicy Fish Tacos

    Spicy Fish TacosWho 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, and chili powder turn up the taste in this quick and healthy twist on taco night.

    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 4 (2 tacos each)

    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.

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