Fish Tacos with Jicama Slaw and Lime Crema
568kcal
Ingredients
- 1 jicama peeled and cut into match sticks
- 4 oz pineapple reserve juice
- 6 oz red cabbage shredded finely
- 1 shallot peeled and finely minced
- 1 carrot peeled and grated
- 3 tbsp fresh cilantro washed, dried, finely minced
- 1 tbsp mayonnaise
- 2 tbsp rice wine vinegar
- 1 pinch salt
- 1 pinch pepper
- 1 lime
- 4 oz sour cream
- 1 tbsp cilantro
- 8 tortillas
- 3/4 cup panko
- 2 eggs
- 1 1/2 pounds haddock or cod
Equipment
- 2 medium bowls
- 2 small bowls
- 1 plate
Method
Slaw
- Combine jicama, pineapple, red cabbage, shallot, grated carrot, 3 tablespoons of cilantro, mayonnaise, and rice wine vinegarSalt and pepper to taste
- In a separate small bowl, mix the pineapple juice, rice wine vinegar, mayonnaise and salt and pepper. Whisk until smooth and add to slaw. Chill for at least one hour
- Set in fridge for 30 minutes to chill
Lime Crema
- Juice 1 lime into a bowl, add sour cream and whisk until smooth. Fold in cilantro and season with salt and pepper if desired
Fish
- Rinse the fish and pat dry
- Beat eggs in a bowl
- Spread panko on a plate
- Dip the fish in egg, then panko
- Brown for 4 minutes per side in olive oil
- Set aside and wipe out pan
- Heat tortillas in a tiny amount of olive oil
Nutrition
Serving2tacosCalories568kcalCarbohydrates66gProtein40gFat16gSaturated Fat6gCholesterol190mgSodium972mgPotassium1139mgFiber12gSugar13gVitamin A3486IUVitamin C78mgCalcium200mgIron5mg
