Fish Tacos With Cabbage-Carrot Slaw And Spicy Crema

• 1/2 cup light sour cream
• 1 teaspoon adobo sauce from canned chipotle chiles
• 1 cup peeled, coarsely shredded jicama (3 ounces)
• 1 cup shredded red cabbage (2 ounces)
• 1 cup shredded carrots (about 2 medium carrots)
• 1/4 cup cilantro leaves
• Juice and zest of 1 lime
• 1 tablespoon plus 1 teaspoon olive oil, divided
• 3/4 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 1 1/4 pounds tilapia fillets
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 8 (6-inch) corn tortillas, warmed slightly
• Lime wedges for serving

1. Preheat broiler with rack 3 inches from heat. To make crema: Combine the sour cream and adobo sauce in a small bowl, whisking well; set aside and allow flavors to meld. Meanwhile, combine jicama, cabbage, carrots, cilantro leaves, lime juice and zest, 1 tablespoon olive oil, and 1/4 teaspoon each of salt and pepper in a medium bowl; toss well. Chill until ready to use.
2. Place the fish in a broiler pan; brush with remaining teaspoon olive oil. Sprinkle with the chili powder, paprika, cumin, and remaining 1/2 teaspoon each of salt and pepper. Broil until the fish is cooked through and slightly charred around edges (6-8 minutes). Remove fish from oven; flake with a fork.
3. Place about 1/4 cup slaw on each tortilla; top with 1/4 cup cooked fish. Top each taco with about 1 tablespoon crema; serve with lime wedges.
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light sour cream, adobo sauce, jicama, red cabbage, carrots, cilantro, lime, olive oil, salt, pepper, tilapia fillets, chili powder, paprika, cumin, corn tortillas, serving

Taken from www.myrecipes.com/recipe/fish-tacos-with-slaw (may not work)