Servings: 4
Calories: 568kcal
Equipment
- 2 medium bowls
- 2 small bowls
- 1 plate
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
Instructions
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
Nutrition
Serving: 2tacos | Calories: 568kcal | Carbohydrates: 66g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 190mg | Sodium: 972mg | Potassium: 1139mg | Fiber: 12g | Sugar: 13g | Vitamin A: 3486IU | Vitamin C: 78mg | Calcium: 200mg | Iron: 5mg
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