Fish Tacos with Apple Slaw

Why aren’t tacos their own food group? I mean, seriously…why? Tacos are one of my all-time favorite things to eat, so much so that I’ve eaten them for every meal, breakfast included. So, when I decided I wanted to have tacos for dinner tonight, I knew there was no convincing my taco-obsessed self of anything else.

These fish tacos are a nice change from your typical restaurant fare, because the fish is baked instead of fried. Also, they’re loaded with crisp, colorful produce. These are the tacos you’ll make when your stomach is saying “taco me,” but your brain is saying “but you’ve been eating so healthy lately.”

So, without further adieu, this is my obligatory #TacoTuesday post. Better late than never right?

Fish Tacos with Apple Slaw
Makes enough for 8(ish) tacos
  
For the fish:
1 lb cod fillets
½ lime
Kosher salt
Frontier Mexican Fiesta Seasoning

For the slaw:
3 TB olive oil
3 TB fresh lime juice
½ tsp cumin
1 pinch cayenne pepper
½ tsp Kosher salt
½ a small head of purple cabbage, very thinly sliced
1 apple, julienned (cut into matchsticks)
1 cup shredded carrots
2 TB chopped cilantro

For the chipotle mayo:
1 cup mayonnaise (or vegan mayo substitute)
¼ cup chipotle salsa

Tortillas & optional toppings:
Corn tortillas, warmed
Sliced avocado
Lime wedges
Cilantro

Bake the fish: Preheat oven to 450 degrees. Place fish fillets in a rimmed baking dish. Squeeze lime juice over the top and season both sides liberally with salt and Mexican seasoning. Bake for 15 minutes, or until fish begins to flake apart.

Make the slaw: In a large bowl, whisk together olive oil, lime juice, cumin, cayenne, and salt. Taste and adjust for seasoning. Add cabbage, apple, carrots, and cilantro and toss to combine.

Make the chipotle mayo: Combine both ingredients in a small bowl and set aside.

Assemble the tacos: Flake the fish with a fork and place in a warmed tortilla. Top with slaw, drizzle with sauce, and add any other toppings you’d like.

Cheers! Alex