Fish Tacos with Jicama-Cilantro Coleslaw

Name: Fish Tacos with Jicama-Cilantro Coleslaw
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 Tbsps canola oil; 24 taco-size corn or flour tortillas; 2 Tbsps ground cumin; 8 servings Jicama-Cilantro Coleslaw; 1 lime; 1 kilograms mahi-mahi, cut into 2-ounce pieces; 8 servings Garnish: sliced radishes; 8 servings Fire-roasted Tomatillo-and-Poblano Salsa

Fish Tacos with Jicama-Cilantro Coleslaw might be just the main course you are searching for. One portion of this dish contains approximately 34g of protein, 13g of fat, and The Fourth Of July will be even more special with this recipe. It is a good option if you're following a dairy free and pescatarian diet. It is an expensive recipe for fans of Mexican food. A mixture of canolan oil, flour tortillas, mahi-mahi, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Grate rind from lime, and squeeze juice to measure 3 tablespoons.

Ingredients you will need

Juice

Lime

Beef

Place rind and juice in a 1-gallon zip-top freezer bag.

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Juice

Beef

Add cumin and oil. Seal bag, and shake to combine.

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Cumin

Shake

Cooking Oil

Add fish to marinade. Reseal bag, and turn to coat fish. Chill several hours.

Ingredients you will need

Marinade

Fish

Heat a large cast-iron or nonstick skillet over medium-high heat until hot.

Equipment you will use

Frying Pan

Add fish, and cook 10 minutes or until browned on all sides.

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Fish

Remove each piece of fish from skillet when it is done. (Do not overcook.) Break fish into smaller chunks.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Toast tortillas on both sides in a large skillet over medium heat while fish cooks. Cover tortillas, and keep warm.

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Tortilla

Toast

Fish

Equipment you will use

Frying Pan

Spoon fish into tortillas; top with Jicama-Cilantro Coleslaw and Fire-roasted Tomatillo-and-Poblano Salsa.

Ingredients you will need

Tomatillos

Tortilla

Cilantro

Poblano Pepper

Jicama

Salsa

Fish

Garnish, if desired.

Equipment

Frying Pan

Ingredients

Servings:

3Tbsps

canola oil 24

taco-size corn or flour tortillas 2Tbsps

ground cumin 8servings

Jicama-Cilantro Coleslaw 1

lime 1kilograms

mahi-mahi, cut into 2-ounce pieces 8servings

Garnish: sliced radishes 8servings

Fire-roasted Tomatillo-and-Poblano Salsa

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing 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 Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.