Combine apple, 3/4 cup cilantro, shallot, 1 teaspoon lime zest, and juice in medium bowl; set slaw aside.
Recipe
Primary Media
Description
If you love fish tacos, you're going to love these tacos served with charred tortillas and fresh apple slaw.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
1 large Honeycrisp apple, cored and cut into thin sticks | ||
¾ c. fresh cilantro leaves, loosely packed, plus additional for garnish | ||
1 shallot, thinly sliced | ||
1 tsp. lime zest, plus additional for garnish | ||
2 tbsp. fresh lime juice | ||
1 tsp. Hy-Vee ground cumin | ||
½ tsp. kosher salt | ||
½ tsp. Hy-Vee garlic powder | ||
½ tsp. ground coriander | ||
¼ tsp. Hy-Vee chili powder | ||
1 lbs. Fish Market frozen Alaskan cod fillet, 1/2 to 3/4 inch thick, thawed | ||
2 tbsp. Gustare Vita olive oil | ||
8 Hy-Vee enchilada-size white corn tortillas | ||
Guacamole salsa, for serving | ||
Lime wedges, for serving |
Things To Grab
- Medium bowl
- Small bowl
- Paper towels
- Large cast-iron skillet
- Meat thermometer
Directions
Combine cumin, salt, garlic powder, coriander, and chili powder in small bowl. Pat fish dry with paper towels; sprinkle both sides with cumin mixture.
Heat olive oil in large cast-iron skillet over medium-high heat. Cook coated fish 10 to 14 minutes or until fish flakes easily with a fork (145 degrees), turning halfway through. Flake fish into large chunks; set aside. Wipe skillet clean with paper towels.
Heat same skillet over medium-high heat. Toast each tortilla in skillet 1 to 2 minutes or until slightly charred, turning halfway through; set aside.
To serve, top toasted tortillas with fish, apple slaw, and, if desired, guacamole salsa. Garnish with additional cilantro and lime zest; serve with lime wedges, if desired.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 50mg
- Sodium: 540mg
- Total Carbohydrates: 33g
- Protein: 23g