Chili Lime Fish Tacos with Sweet Potato and Jicama Slaw

by Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 15 minutes Cook Time: 8-10 minutes Serves: 4-8

Fish:

4 cod fillets, cut in half (or other white fish such as halibut, tilapia, bass)

1/3 cup mayonnaise

1 lime, zested and juiced

1 teaspoon chili powder

1 teaspoon fish seasoning (such as Old Bay)

1/4 teaspoon each salt and black pepper

1/3 cup all-purpose flour

3 tablespoons canola oil

For serving:

1 batch Sweet Potato and Jicama Slaw (recipe below)

corn or flour tortillas

Preheat oven to 325 degrees.  

In a large bowl, stir together mayonnaise, lime juice and zest, and seasonings. Place flour in another large bowl. Dip the fish fillets first into mayonnaise mixture, then into flour, shaking to remove any excess.

Heat oil in large, heavy pot. Working in batches, fry the prepared fish in hot oil until golden brown, turning once, cooking for about 4 to 5 minutes. Remove from oil and drain on paper towels and transfer to a baking sheet. Place in the oven to keep warm until ready to serve.  

Serve cooked fish in tortilla, topped with prepared Sweet Potato and Jicama Slaw.

Sweet Potato and Jicama Slaw

by Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 15 minutes Serves: 4

1 medium sweet potato, peeled and grated

1 small jicama, peeled and grated

1 jalapeno, minced

1 tablespoon honey

1 lime, juiced and zested

2 tablespoons olive oil

1 tablespoon apple cider vinegar

¼ teaspoon salt and black pepper, or to taste

In a medium sized bowl, stir together prepared sweet potato, jicama and jalapeno. Set aside.

In a small bowl whisk together remaining ingredients, to form dressing. Pour dressing, as desired, over slaw and toss to combine. Serve immediately, as desired, or refrigerate until ready to use.