Fish Tacos With Apple Slaw

For many fish tacos is a summer signature food! These slightly spicy, fish tacos are topped with Honeycrisp apple and Guacamole salsa, adding an explosion of crunch and flavor you’ll crave, no matter the season. If you love fish tacos, you’re going to love these tacos served with charred tortillas and fresh apple slaw.

How to select fish for tacos

For fish tacos that are battered/breaded we tend to choose any lean white species of fish for this type of taco, because the fish stays perfectly flaky and lets the flavor and texture of the crust take the lead. Our choice for this recipe is cod, but halibut or talapia can work as well.

How to make Fish Tacos With Apple Slaw

Ingredients

• 1 large Honeycrisp apple
• 1 chopped tomato
• ¾ c. fresh cilantro
• 1 shallot
• 1 tsp. Organic Lime Juice
• 2 tbsp. fresh lime juice
• 1 tsp. ground cumin
• ½ tsp. kosher salt
• ½ tsp. garlic powder
• ½ tsp. ground coriander
• ¼ tsp. chili powder
• 1 lbs. frozen Alaskan cod fillet
• 2 tbsp. olive oil
• 8 enchilada-size white corn tortillas
• Guacamole salsa
• Limes

Directions

1. Combine apple, 3/4 cup cilantro, shallot, 1 teaspoon lime zest, and juice in medium bowl; set slaw aside.
2. Combine cumin, salt, garlic powder, coriander, and chili powder in small bowl. Pat fish dry with paper towels; sprinkle both sides with cumin mixture.
3. 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.
4. 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.
5. To serve, top toasted tortillas with fish, apple slaw, and, if desired, tomato and guacamole salsa. Garnish with additional cilantro and lime zest; serve with lime wedges, if desired.