Combine apple, 3/4 cup cilantro, shallot, 1 teaspoon lime zest, and juice in medium bowl; set slaw aside.
Recipe
Author
Hy-Vee Seasons Magazine
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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
Serves 4
| 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
300 Calories per serving
2 tacos
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 50mg
- Sodium: 540mg
- Total Carbohydrates: 33g
- Protein: 23g