1 teaspoon adobo sauce from chipotle chiles canned
0.3 cup cilantro leaves
8 6-inch corn tortillas warmed ()
0.5 teaspoon cumin
3 ounces coarsely jicama shredded peeled
1 juice of lime
4 servings lime wedges for serving
1 tablespoon olive oil divided
0.5 teaspoon paprika
0.8 teaspoon pepper divided
2 ounces cabbage shredded red
0.8 teaspoon salt divided
0.5 cup cup heavy whipping cream light sour
1.3 pounds tilapia fillets
Equipment
bowl
oven
whisk
broiler pan
Directions
Combine the sour cream and adobo sauce in a small bowl, whisking well; set aside and allow flavors to meld. Meanwhile, combine jicama, cabbage, carrots, cilantro leaves, lime juice and zest, 1 tablespoon olive oil, and 1/4 teaspoon each of salt and pepper in a medium bowl; toss well. Chill until ready to use.
Place the fish in a broiler pan; brush with remaining teaspoon olive oil.
Sprinkle with the chili powder, paprika, cumin, and remaining 1/2 teaspoon each of salt and pepper. Broil until the fish is cooked through and slightly charred around edges (6-8 minutes).
Remove fish from oven; flake with a fork.
Place about 1/4 cup slaw on each tortilla; top with 1/4 cup cooked fish. Top each taco with about 1 tablespoon crema; serve with lime wedges.
