Fish Tacos with Cabbage-Carrot Slaw and Spicy Crema Recipe

Ingredients

• 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