(Recipe) Spicy Fish Tacos
As written by Violet Smith on BlackDoctor.org
Who doesnâ€™t love tacos, right? This popular dish has outstanding potential to be ridiculously healthy, as well as amazingly tastyâ€¦with the right ingredients, of course! For this version, cilantro, lime juice, and chili powder turn up the taste in this quick and healthy twist on taco night.
Prep Time: 15 minutes Cook Time: 10 minutes Servings: 4 (2 tacos each)
1/2 cup light sour cream 1 teaspoon adobo sauce from canned chipotle chiles 1 cup peeled, coarsely shredded jicama (3 ounces) 1 cup shredded red cabbage (2 ounces) 1 cup shredded carrots (about 2 medium carrots) 1/4 cup cilantro leaves Juice and zest of 1 lime 1 tablespoon plus 1 teaspoon olive oil, divided 3/4 teaspoon salt, divided 3/4 teaspoon pepper, divided 1 1/4 pounds tilapia fillets 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon cumin 8 (6-inch) corn tortillas, warmed slightly Lime wedges for servingÂ
1. Preheat broiler with rack 3 inches from heat. To make crema: Combine the sour cream and adobo sauce in a small bowl, whisking well; set aside and allow flavors to meld. Meanwhile, combine jicama, cabbage, carrots, cilantro leaves, lime juice and zest, 1 tablespoon olive oil, and 1/4 teaspoon each of salt and pepper in a medium bowl; toss well. Chill until ready to use.
2. Place the fish in a broiler pan; brush with remaining teaspoon olive oil. Sprinkle with the chili powder, paprika, cumin, and remaining 1/2 teaspoon each of salt and pepper. Broil until the fish is cooked through and slightly charred around edges (6-8 minutes). Remove fish from oven; flake with a fork.
3. Place about 1/4 cup slaw on each tortilla; top with 1/4 cup cooked fish. Top each taco with about 1 tablespoon crema; serve with lime wedges.
Per serving: Calories 357, Fat 13g, Saturated fat 4g, Monounsaturated 6g, Polyunsaturated fat 2g, Protein 34g, Carbohydrates 29g, Fiber 5g, Cholesterol 76mg, Iron 2mg, Sodium 588mg, Calcium 108mg