Fish Tacos with Cabbage-Carrot Slaw and Spicy Crema

Name: Fish Tacos with Cabbage-Carrot Slaw and Spicy Crema
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters shredded carrots (about 2 medium carrots); 1 teaspoons chili powder; 1 teaspoon adobo sauce from canned chipotle chiles; 59 milliliters cilantro leaves; 8 6-inchs (6-inch) corn tortillas, warmed slightly; 1 teaspoons cumin; 85 grams cup peeled, coarsely shredded jicama; 1 Juice and zest of lime; 4 servings Lime wedges for serving; 1 Tbsp olive oil, divided; 1 teaspoons paprika; 1 teaspoons pepper, divided; 57 grams cup shredded red cabbage; 1 teaspoons salt, divided; 118 milliliters light sour cream; 567 grams tilapia fillets

The recipe Fish Tacos with Cabbage-Carrot Slaw and Spicy Creman is ready in approximately 25 minutes and is definitely an outstanding gluten free and pescatarian option for lovers of Mexican food. This main course has 369 calories, 33g of protein, and 13g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your The Fourth Of July event. Head to the store and pick up salt, cumin, cabbage, and a few other things to make it today. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert.

Instructions

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.

Ingredients you will need

Fresh Cilantro

Salt And Pepper

Adobo Sauce

Lime Juice

Sour Cream

Olive Oil

Cabbage

Carrot

Jicama

Equipment you will use

Whisk

Bowl

Place the fish in a broiler pan; brush with remaining teaspoon olive oil.

Ingredients you will need

Olive Oil

Fish

Equipment you will use

Broiler Pan

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).

Ingredients you will need

Salt And Pepper

Chili Powder

Paprika

Cumin

Fish

Remove fish from oven; flake with a fork.

Ingredients you will need

Fish

Equipment you will use

Oven

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.

Ingredients you will need

Lime Wedge

Tortilla

Mexican Crema

Fish

Equipment

Ingredients

Servings:

237milliliters

shredded carrots (about 2 medium carrots)1teaspoons

chili powder 1teaspoon

adobo sauce from canned chipotle chiles 59milliliters

cilantro leaves 86-inchs

(6-inch) corn tortillas, warmed slightly 1teaspoons

cumin 85grams

cup peeled, coarsely shredded jicama 1

Juice and zest of lime 4servings

Lime wedges for serving 1Tbsp

olive oil, divided 1teaspoons

paprika 1teaspoons

pepper, divided 57grams

cup shredded red cabbage 1teaspoons

salt, divided 118milliliters

light sour cream 567grams

tilapia fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.