Fish Tacos with Cabbage, Jicama, and Black Beans
This economical recipe for fish tacos calls for any variety of mild white fish, allowing you to take advantage of sales.
- Total Time:
- Servings: 4
Source: Body+Soul, April 2009
- 1 tablespoon canola oil, plus more for baking sheet
- 12 six-inch white-corn tortillas
- 2/3 cup plain low-fat yogurt
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1/4 to 1/2 teaspoon hot pepper sauce
- Coarse salt and black pepper
- 1/4 green cabbage, cored and shredded (about 1 pound)
- 1/2 jicama, peeled and cut into matchsticks
- 11/2 pounds tilapia, cut into 3/4-inch strips
- 1 large egg
- 1 cup plain dry bread crumbs
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
Preheat oven to 475 degrees. Line baking sheet with aluminum foil; brush with oil and set aside. Stack tortillas and wrap in foil. In a large bowl, stir together yogurt, cilantro, lime juice, and hot sauce; season with salt and pepper. Add cabbage and jicama and toss to combine; set aside.
Season fish with salt and pepper. Beat egg in medium bowl. Place bread crumbs in a shallow dish. Dip strips of fish in egg, then bread crumbs, pressing crumbs onto fish to adhere. Arrange fish strips on prepared baking sheet and drizzle with 1 tablespoon oil. Bake until golden brown and opaque throughout, 15 to 18 minutes. After about 6 minutes, place tortillas in the oven to warm.
While fish and tortillas bake, cook beans, cumin, and chili powder in a small saucepan over medium until warmed through, 4 to 6 minutes; season with salt and pepper. Set beans, tortillas, cabbage mixture, and fish on table, and let each diner build his or her own taco.