Fish Tacos with Cabbage Slaw and Chipotle Cream

Recipe

Fish Tacos with Cabbage Slaw and Chipotle Cream

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Recipe Data

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    Servings and Ingredients

    QuantityIngredientAdd
    Juice of 1 lime
    1 tsp.lime zest
    ½ c.Hy-Vee light sour cream
    ½ c.Hy-Vee light mayonnaise
    2cloves fresh garlic
    3-4 chipotle peppers in adobo sauce, to taste
    ½ c.roughly chopped cilantro, divided
    Salt and pepper, to taste
    ¼ c.Hy-Vee white wine vinegar
    1 ½ tsp.sugar
    ½ tbsp.stone ground Dijon mustard
    2 tbsp.Hy-Vee olive oil
    3 c.Hy-Vee coleslaw mix
    1red pepper, seeded and sliced thin
    2green onions, sliced on the bias
    1 lbs.tortilla encrusted tilapia fillets
    8Hy-Vee flour or corn tortillas
    1 c.prepared mango salsa, as needed
    1avocado, diced, as needed

    Directions

    1. Preheat oven to 400 degrees.
    2. In a blender or food processor, place lime juice, zest, sour cream, light mayonnaise, garlic, chipotle peppers and 1/4 cup cilantro and purée until smooth (thinning with water if necessary). Season to taste with salt and pepper and place in refrigerator until assembly.
    3. In a small bowl, combine vinegar, sugar and Dijon mustard; slowly add oil while whisking to create a vinaigrette; season to taste with salt and pepper. Combine cabbage slaw, red pepper, green onion and remaining 1/4 cup cilantro in a bowl. Add enough vinaigrette to lightly coat; place in refrigerator until assembly.
    4. Place fish on a sheet tray and place in the oven. Bake for 10-12 minutes or until fish reaches 145 degrees or flakes easily with a fork.
    5. To assemble tacos, evenly divide flaked tilapia on tortilla shells, top with cabbage slaw, chipotle cream, mango salsa and avocado, if desired.

    Nutrition facts

    Servings

    730 Calories per serving

    Amounts Per Serving

    • Total Fat: 40
    • Cholesterol: 60mg
    • Sodium: 1120mg
    • Total Carbohydrates: 70g
    • Protein: 22g

    Daily Values

    0%
    Vitamin A 60%
    0%
    Iron 15%
    0%
    Calcium 20%

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, May 2017