Lighten up Taco Tuesdays with this low-fat, protein-packed fish taco recipe.
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
How to Make It
Step 1Preheat 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.
Step 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.
Step 3Place 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.
Nutritional Information
- Calories per serving 357
- Fat per serving 13g
- Saturated fat per serving 4g
- Monounsaturated fat per serving 6g
- Polyunsaturated fat per serving 2g
- Protein per serving 34g
- Carbohydrate per serving 29g
- Fiber per serving 5g
- Cholesterol per serving 76mg
Princeton Longevity News 