Fish Tacos with Jicama Slaw and Lime Crema


Fish Tacos with Jicama Slaw and Lime Crema

Hearty and healthy. The trio of contrasts in these tacos will surely satisfy
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Fusion
Keyword: haddock, jicama, tacos
Servings: 4
Calories: 568kcal



  • 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



  • Combine jicama, pineapple, red cabbage, shallot, grated carrot, 3 tablespoons of cilantro, mayonnaise, and rice wine vinegar
    Salt 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


  • 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


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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