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Fish Tacos with Cabbage-Carrot Slaw and Spicy Crema

See full recipe on: My Recipes



Ingredients

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 serving

Nutrition 4 servings

Per Serving % Daily Value
Calories 353
Fat 11g 17%
Carbs 31g 10%
Protein 33g 66%
Fiber 6g 24%
Cholesterol 80mg 26%
Sodium 146mg 6%
     
Fat
Carbs
Protein

Preparation







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