Fish Tacos with Jicama Slaw and Lime Crema

in Fish, Tacos
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Fish Tacos with Jicama Slaw and Lime Crema

Hearty and healthy. The trio of contrasts in these tacos will surely satisfy
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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

Equipment

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
US Customary - Metric

Instructions

Slaw

  • 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

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

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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