Fish Tacos With Peach Nardello Pepper Slaw Recipe

Name: Fish Tacos With Peach Nardello Pepper Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fish; 1 pound tilapia; 2 tablespoons honey; 1 tablespoon ancho chili powder; 1 teaspoon paprika; 1/8 teaspoon salt; 1/4 teaspoon olive oil; Peach and Nardello Pepper Slaw; 2 cups ardello sweet red peppers, cut into rings; 1 teaspoon olive oil; 2 tablespoons greek yogurt; 2 teaspoons apple cider vinegar; 1/8 teaspoon salt; 1 1/2 cups savory cabbage (the crinkly kind) cut into shreds; 1 1/2 cups diced peaches; 2 tablespoons finely diced red onions; 8 medium tortillas

Servings: persons

Fish
1 pound tilapia
2 tablespoons honey
1 tablespoon ancho chili powder
1 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon olive oil
Peach and Nardello Pepper Slaw
2 cups ardello sweet red peppers, cut into rings
1 teaspoon olive oil
2 tablespoons greek yogurt
2 teaspoons apple cider vinegar
1/8 teaspoon salt
1 1/2 cups savory cabbage (the crinkly kind) cut into shreds
1 1/2 cups diced peaches
2 tablespoons finely diced red onions
8 medium tortillas

1
Preheat your oven to 425u00b0F.
2
Cut your nardello peppers into 1/4 inch rings and pop the seeds out from the centers with your thumb. Saute them in a skillet with 1 tsp of olive oil over medium heat for about 5 minutes, or until they are soft, and then set them aside to cool.
3
In a small bowl combine the honey, ancho chili powder, paprika, and salt into a paste. Line a baking sheet with foil (to save on dishes of course), and lightly oil it with 1/4 tsp of olive oil. Using your fingers, massage the paste onto all sides of your tilapia, and then place them on the lined cookie sheet. Bake at 425u00b0F for 12-15 minutes, or until the fish easily flakes with a fork.
4
While the fish is baking, make the Peach and Nardello pepper Slaw. In a medium bowl whisk together the greek yogurt, apple cider vinegar, and salt. Shred the cabbage and dice the peaches and onions. Add them, along with the cooled sauteed nardello peppers to the bowl and stir to evenly coat with the dressing.
5
Once the fish is done cooking, flake it apart using a fork.
6
To assemble your tacos, place tilapia topped with your slaw inside tortillas and serve immediately.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Fish, 1 pound tilapia, 2 tablespoons honey, 1 tablespoon ancho chili powder, and more.

Yes, Fish Tacos With Peach Nardello Pepper Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Tacos With Peach Nardello Pepper Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions