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, 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.
Nutrition
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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