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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill or grill pan to medium-high. In a small bowl, whisk together mayo and 2 tbsp of the chipotle spread. In a second bowl, whisk lime juice, oil, honey and 1/4 tsp of the salt.

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  • Toss cabbage with 3 tbsp of the lime dressing and 1/8 tsp of the salt and set aside.

  • Whisk 3 tbsp of the mayo-chipotle mixture into lime dressing. Pour 1/4 cup of the lime mixture into a resealable plastic bag with remaining 1 tbsp chipotle spread and the fish.

  • Brush grill or grill pan with oil. Add fish to grill and cook 4 to 5 minutes. Flip over and grill an additional 4 to 5 minutes, or until cooked through.

  • Meanwhile, using a vegetable peeler, peel jicama and shave into ribbons. Toss with arugula, remaining lime mixture and 1/8 tsp of the salt.

  • Break fish apart with a fork and sprinkle with remaining 1/4 tsp salt. Spread remaining mayo-chipotle mixture onto tortillas. Top with grilled fish and cabbage. Serve with arugula-jicama salad.

Tips

For a healthy snack, cut remaining jicama into matchsticks, then drizzle with lime and paprika.

Nutrition Facts

407 calories; 17 g total fat; 2 g saturated fat; 91 mg cholesterol; 709 mg sodium. 40 g carbohydrates; 7 g fiber; 25 g protein;

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