Recipe: Savor and Celebrate

 In Food, Guide

Spice it up with these deliciously simple fish tacos courtesy of Schnucks Cooks.


This Cinco de Mayo, you can prepare a tasty meal without missing any of the fun; just 25 minutes of total prep time creates this fresh twist on traditional tacos. Filled with flavor, these low-calorie creations topped with a crisp and delicious Jicama Slaware sure to get the fiesta started. Buen Apetito!

Brandons Fish Tacos
(Serves 4)
What You Need:
1-1/2 pounds tilapia fillets (about 4 fillets)

1 cup orange juice

1/4 cup Schnucks canola oil

1 tablespoon ground ancho chili powder

Pickled Jicama Slaw

Schnucks nonstick cooking spray

8 (6-inch) flour tortillas

Salsa and sour cream (optional)

What to Do:
1. In large zip-tight plastic bag, add tilapia, orange juice, oil and chili powder; gently massage ingredients in bag to coat fish. Refrigerate at least 30 minutes or up to 2 hours.
2. Meanwhile, prepare Pickled Jicama Slaw (below).
3. Prepare tacos: Preheat oven to 350F. Lightly spray large rimmed baking pan with nonstick cooking spray. Remove fish from marinade and place in pan. Bake 12 to 15 minutes or until fish turns opaque and internal temperature reaches 145F. Break up fish into large chunks.
4. On microwave-safe plate, place tortillas between two damp paper towels; microwave on high 30 to 45 seconds or until tortillas are warm. Divide fish between tortillas; top with slaw, salsa and sour cream, if desired. Fold tortillas in half over filling.

Pickled Jicama Slaw
What You Need:
1 pound jicama, peeled and cut into matchstick-thin strips

2 jalapeno chiles, finely chopped

2 red and/or yellow bell peppers, cut into matchstick-thin strips

1 small red onion, cut in half, then thinly sliced

2 garlic cloves, minced

2 cups Schnucks sugar

2 cups Schnucks white vinegar

1/2 teaspoon ground white pepper

What to Do:

1. In large bowl, add jicama, chiles, bell peppers and onion. In 2-quart saucepan, combine garlic, sugar, vinegar and ground white pepper; heat over medium heat just until sugar dissolves, stirring occasionally. Pour hot vinegar mixture over jicama mixture. Cover and let stand 15 minutes.
2. In large strainer, drain liquid from slaw, pressing with back of spoon to remove excess liquid. Serve about 1/2 cup slaw over fish in each taco.



Savor and Celebrate

Brandon’s Fish Tacos, courtesy of Schnuks Cooks


Set the Mood


Photo credit: Food photo courtesy of Schnucks; Blue Moon photo courtesy of Blue Moon Brewing Company; Sidebar text by Sheniqua Faulkner.

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