Fish Tacos With Apple Cilantro Slaw

After all of the hearty holiday meals, most of our New Year's resolutions involve eating healthier. Put back that bag of salad though and opt for something tastier instead. This delicious Fish Taco recipe from Tori of Fraîche Nutrition is the perfect mix of good for you and good to you.




Coleslaw Ingredients:

4 c. finely shredded red cabbage
1 c. grated BC apple, skin on (Gala or Ambrosia are best)
1/4 c. chopped cilantro
1/3 c. fresh squeezed orange juice
1/2 tsp. sea salt




Fish Ingredients:

1 orange pepper, seeded & diced into 1/2″ cubes
1 yellow pepper, seeded & diced into 1/2″ cubes
1 lb. good white fish (i.e.: cod, sole or tilapia)
1/2 jalapeño, seeded & finely sliced
2 Tbsp. extra virgin olive oil
1/2 tsp. sea salt
Chipotle Crème Fraîche:

3/4 c. full-fat Greek yogurt or sour cream
1 tsp. Chipotle Tabasco Sauce
Taco Fixings:

12 small corn tortillas
1/2 jalapeño, thinly sliced (optional)
1 lime cut into wedges
3/4 c. roughly chopped cilantro




Directions:

Combine all of the coleslaw ingredients together in a large bowl, toss together, and set aside.

In a separate large bowl, combine all of the fish ingredients together and set aside.

Combine the sour cream or yogurt together with the Chipotle Tabasco Sauce in a small bowl and set aside.

Heat a large frying pan on medium heat and cook the fish mixture gently until the fish is cooked through, tossing half way through. Make sure that the pan isn’t crowded, you may need to do this in two batches depending on the size of your pan.




Meanwhile, heat another medium frying pan over low-medium heat to warm up your tortillas. Run each tortilla under water and place on the pan for about 30 seconds a side until the tortilla is warm.

To assemble the tacos, place a spoonful of the fish mixture, a serving of the coleslaw, a dollop of Chipotle Crème Fraîche, and if desired, a squeeze of lime, a couple of jalapeño slices and extra cilantro.

For more healthy recipes, visit Fraîche Nutrition
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