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Fish Tacos with Jicama-Cilantro Coleslaw Recipe

Fish Tacos with Jicama-Cilantro Coleslaw Recipe

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Fish Tacos with Jicama-Cilantro Coleslaw

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Ingredients:

Serving

1 lime
2 tbsp ground cumin
3 tbsp canola oil
2 1/2 lb mahi-mahi, cut into 2-oz pieces
24 taco-size corn or flour tortillas
jicama-cilantro coleslaw
fire-roasted tomatillo -and- poblano salsa
garnish: sliced radishes

Directions:

Grate rind from lime, and squeeze juice to measure 3 tablespoons. Place rind and juice in a 1-gallon zip-top freezer bag. Add cumin and oil. Seal bag, and shake to combine. Add fish to marinade. Reseal bag, and turn to coat fish. Chill several hours.
Heat a large cast-iron or nonstick skillet over medium-high heat until hot. Add fish, and cook 10 minutes or until browned on all sides. Remove each piece of fish from skillet when it is done. (Do not overcook.) Break fish into smaller chunks.
Toast tortillas on both sides in a large skillet over medium heat while fish cooks. Cover tortillas, and keep warm.
Spoon fish into tortillas; top with Jicama-Cilantro Coleslaw and Fire-roasted Tomatillo-and-Poblano Salsa. Garnish, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1445.42 Kcal (6052 kJ)
Calories from fat	503.8 Kcal
		% Daily Value*
Total Fat	55.98g	86%
Cholesterol	816.3mg	272%
Sodium	1688.11mg	70%
Potassium	282.9mg	6%
Total Carbs	12.65g	4%
Sugars	1.58g	6%
Dietary Fiber	3.33g	13%
Protein	229.58g	459%
Vitamin C	20.4mg	34%
Iron	19.9mg	111%
Calcium	235.9mg	24%

Amount Per 100 g
Calories	115.2 Kcal (482 kJ)
Calories from fat	40.15 Kcal
		% Daily Value*
Total Fat	4.46g	86%
Cholesterol	65.06mg	272%
Sodium	134.54mg	70%
Potassium	22.55mg	6%
Total Carbs	1.01g	4%
Sugars	0.13g	6%
Dietary Fiber	0.27g	13%
Protein	18.3g	459%
Vitamin C	1.6mg	34%
Iron	1.6mg	111%
Calcium	18.8mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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