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–+ servings

Fish Tacos with Jicama Slaw and Lime Crema

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

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

Method

Slaw
  1. Combine jicama, pineapple, red cabbage, shallot, grated carrot, 3 tablespoons of cilantro, mayonnaise, and rice wine vinegar
    Salt and pepper to taste
  2. 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
  3. Set in fridge for 30 minutes to chill
Lime Crema
  1. 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
  1. Rinse the fish and pat dry
  2. Beat eggs in a bowl
  3. Spread panko on a plate
  4. Dip the fish in egg, then panko
  5. Brown for 4 minutes per side in olive oil
  6. Set aside and wipe out pan
  7. Heat tortillas in a tiny amount of olive oil

Nutrition

Serving2tacosCalories568kcalCarbohydrates66gProtein40gFat16gSaturated Fat6gCholesterol190mgSodium972mgPotassium1139mgFiber12gSugar13gVitamin A3486IUVitamin C78mgCalcium200mgIron5mg

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