Spiced tilapia folded in a tortilla with melted jack and cheddar cheese and jicama slaw
Course Main Course
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 4(click to scale)
Calories 670kcal
Ingredients
1cupjicamapeeled, 1/4 inch julienne sticks
1/2cupShredded Red Cabbage
1cupFresh Tomatoes1/4 inch diced
1/4cupfresh cilantrorough chopped
1tspfresh garlic peeled and minced
1 1/2TbspFresh Lime Juice
1Tbspcanola oil
1/4cupfresh scallionsthinly sliced
2tspjalapeno peppersfresh minced (optional)
1/4tspkosher salt
1Tbspground paprika
1Tbspground cumin
1tspdried oregano
1/8tspground black pepper
1tsponion powder
4eatilapia fillets3-5 oz
4ea12" spinach tortilla wrap
1/2cupshredded monterey jack cheese
1/2cupshredded cheddar cheese
Instructions
Preheat oven to 350°F. Mix jicama, red cabbage, tomatoes, cilantro, garlic, lime juice, oil, green onions, jalapeno and season with half of the salt and reserve.
Mix paprika, cumin, oregano, black pepper, onion powder and remaining salt. Mix well and reserve.
Pat dry the thawed tilapia. Sprinkle spice blend on both sides of fish fillets; place on sheet pan and bake in oven until cooked through, (internal temperature must reach 145°F) about 10minutes. (Alternately, pan sear fish fillet in a hot pan on both sides until cooked through) Let cool until you can lightly crumble the fish. Reserve.
For each quesadilla, place one tortilla on cutting board and sprinkle 1/2 oz. cheese on one half of the tortilla; top with 1 cup salad and top with 1 of the lightly crumbled fish fillets; top again with 1/2 oz. cheese.
Fold the tortilla over and even out a little and toast both sides on a hot dry skillet or pancake griddle until toasted and heated through. Internal temperature should be 165°F.Cut quesadilla into four wedges and serve immediately with your favorite accompaniments like salsa or guacamole.
Notes
Chef note: The juice from 1 lime can be used for the 1 1/2 Tbsp lime juice.