Tacos. Are they not the perfect food? We eat tacos on a weekly basis, and there’s always some new variation thrown into the mix. I would venture to say that our household has become somewhat taco aficionados. Practice makes perfect;)
Fish tacos are no exception. There are limitless ways to serve fish tacos, but I prefer mine lightly prepared and not deep-fried. The obvious reason is that they are so much healthier when prepared this way. But they also taste better when the ingredients remain fresh and are able to shine.
I’ve made many variations of coleslaw for these tacos, and this has to be the most simple, incredible version I’ve tried. I always include apples in the slaw as they lend such a beautiful natural sweetness to the mix, and since it’s Apple Month, I wanted to make sure that I shared the love!
I’ve partnered with BC Tree Fruits to showcase a couple of recipes featuring this delicious fruit. It can be challenging to find good quality fresh (and local) fruit at this time of the year, but perfect crunchy apples can be found even at this time of the year thanks to incredible technology and storage facilities.
These healthy tacos take very little time to prepare and are guaranteed to be a hit!
Fish Tacos with Apple Cilantro Slaw
- 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
- 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
- 12 small corn tortillas
- 1/2 jalapeño thinly sliced (optional)
- 1 lime cut into wedges
- 3/4 c. roughly chopped cilantro
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.