Combine apple, 3/4 cup cilantro, shallot, 1 teaspoon lime zest, and juice in medium bowl; set slaw aside.
If you love fish tacos, you're going to love these tacos served with charred tortillas and fresh apple slaw.
Servings and Ingredients
|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
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 4 to 6 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.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 50mg
- Sodium: 540mg
- Total Carbohydrates: 33g
- Protein: 23g