Fish Tacos with Fiery Jicama Slaw

prep time icon

Prep Time

20mins

time to table icon

Time to Table

30mins

serves icon

Serves

4

shop nowprint recipe
Share:

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

  1. In a bowl, combine the jicama, carrot, and shredded cabbage.
  2. 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.
  3. Mix ½ cup of sauce with the jicama slaw and set aside. Reserve the remaining sauce for dipping.
  4. 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.
  5. 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

Recommendations