Food & Cooking Recipes Ingredients Seafood Recipes Fish Tacos with Cabbage, Jicama, and Black Beans By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 8, 2022 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 50 mins Servings: 4 Tilapia may seem like the star ingredient of this recipe, but it's actually the jicama and cabbage slaw that gives these tacos their depth of flavor. Ingredients 1 tablespoon canola oil, plus more for baking sheet 12 six-inch white-corn tortillas ⅔ 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 ¼ green cabbage, cored and shredded (about 1 pound) ½ jicama, peeled and cut into matchsticks 5 ½ pounds tilapia, cut into ¾-inch strips 1 large egg 1 cup plain dry bread crumbs 1 can (15 ounces) black beans, drained and rinsed ½ teaspoon ground cumin ½ teaspoon chili powder Directions 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. Print