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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.

  • Prep:
  • 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


  1. 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.

  2. 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.

  3. 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.

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