Fish Tacos with Cabbage, Jicama, and Black Beans

Prep Time:
35 mins
Total Time:
50 mins

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.


  • 1 tablespoon canola oil, plus more for baking sheet

  • 12 six-inch white-corn tortillas

  • 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


  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.

Related Articles