Fish Tacos with Cabbage-Carrot Slaw and Spicy Crema

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 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.

    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 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.

    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
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