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Fish Tacos with Fiery Jicama Slaw

Fish Tacos with Fiery Jicama Slaw
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Calories 357 cals
Total Fat 12 g
Cholesterol 75 mg
Dietary Fiber 20 g
Sodium 845 mg
Protein 44 g
Total Carbohydrate 32 g
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Prep Time: 20 Minutes

Time to Table: 30 Minutes

Serves: 4

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

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

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