Fish Tacos with Fiery Jicama Slaw
Prep Time
20mins
Time to Table
30mins
Servings
4
Ingredients
- 1/4 small jicama, peeled and thinly sliced into strips
- 1 small carrot, peeled and thinly sliced into strips
- 1 cup shredded red cabbage
- 5 sprigs of cilantro
- 3/4 cup Daisy Cottage Cheese
- 1 lime, juiced
- 1 1/2 tablespoons adobe sauce
- 4 5-ounce tilapia pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 teaspoons olive oil
- 8 8-inch whole wheat tortillas, warmed
Ingredients
- 1/4 small jicama, peeled and thinly sliced into strips
- 1 small carrot, peeled and thinly sliced into strips
- 1 cup shredded red cabbage
- 5 sprigs of cilantro
- 3/4 cup Daisy Cottage Cheese
- 1 lime, juiced
- 1 1/2 tablespoons adobe sauce
- 4 5-ounce tilapia pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 teaspoons olive oil
- 8 8-inch whole wheat tortillas, warmed
Directions
- In a bowl, combine the jicama, carrot, and shredded cabbage.
- Remove the leaves the sprigs of cilantro. Combine the cilantro with the cottage cheese, lime juice, and adobe sauce in a food processor, until the consistency is smooth and creamy.
- Mix ½ cup of sauce with the jicama slaw and set aside. Reserve the remaining sauce for dipping.
- Season the tilapia with salt and pepper. Heat the olive oil over medium-high heat in a non-stick cooking pan. Sear the tilapia until golden brown, cooking 3-4 minutes, turning once, or until internal temperature is 145 degrees.
- Slightly flake the fish with a fork. Place the tilapia in the warm tortillas and top with the slaw. Serve the tacos with reserved sauce.
- Calories:357
- Cholesterol:75
- Dietary Fiber:20
- Protein:44
- Sodium:845
- Total Carbohydrate:32
- Total Fat:12
