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Trout with Red Cabbage, Jicama, and Chipotle Slaw
- 1/3 cup mayonnaise
- 2 tablespoons (or more) fresh lime juice plus lime wedges (for serving)
- 1 1/2 teaspoons (or more) minced canned chipotle chiles in adobo
- 1 1/4 teaspoons ground cumin
- 4 boneless trout fillets with skin
- 2 tablespoons plain nonfat yogurt
- 1 8-ounce package thinly sliced red cabbage (about 4 cups)
- 2 cups matchstick-size strips peeled jicama
- 1/2 cup (packed) plus 1 tablespoon chopped fresh cilantro
- 1/4 cup unsalted natural pepitas (pumpkin seeds; optional)
Directions:View on Epicurious
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