Spicy Tilapia Tacos and Jicama Slaw with Dancing Crow Sauv Blanc
For the tacos
- 1 tsp ground cumin
- 1 tsp onion pownder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 Tbsp Olive oil
- 12 warm tortillas or lettuce wraps
For the sauce
- 1/2 cup plain Greek Yogurt
- 1 chipotle pepper in adobe sauce, plus 1 tsp adobe sauce
- 1 Tbsp fresh lime juice
- 1/2 tsp kosher salt
Step 1: In a small bowl, add the ground cumin, onion powder, garlic powder and salt. Stir to combine.
For the sauce, add all ingredients to a small blender and blend until smooth. Chill in the refrigerator until ready to serve.
Step 2: Pat the tilapia fillets with a paper towel on both sides to remove any excess moisture. Season both sides of the fillets with the seasoning mixture.
Step 3: Heat olive oil in a large nonstick skillet over medium-high heat. Cook for 3-4 minutes per side until cooked through. (I used the air fryer - I love how it makes the fish crunchy on the outside but perfectly done internally.) Flake fish into bite-size pieces with fork.
Serve in warm corn/flour tortillas or in a romaine lettuce wrap for a healthier option. Top with the chipotle lime sauce, sliced radishes, shredded lettuce or cabbage, chopped cilantro and lime wedges.
**I added Jicama slaw for a little more heat and crunch! (recipe below)
Paired with Dancing Crow Sauvignon Blanc
Recipe from Isabel Eats
For the Jicama Slaw
• 6 tablespoons mayonnaise
• ¼ cup lime juice (about 2 limes)
• 4 green onions, thinly sliced
• 1 jalapeño finely diced (seeds optional*)
• ½ teaspoon kosher salt
• 1 small jicama, peeled and julienned
• ¼ small red or green cabbage, thinly sliced (about 2 cups)
• ¼ cup chopped cilantro
Step 1: In a small bowl, add the mayonnaise, lime juice, green onions, jalapeño, and salt. Whisk together to combine.
Step 2: In a large bowl, add the jicama, cabbage, and cilantro.
Step 3: Add the dressing and toss together to combine. Serve immediately or store in the fridge until ready to eat.