Fish Tacos with Peach Slaw Recipe

Name: Fish Tacos with Peach Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Honey; 1 Tablespoon Ancho Chili Powder; 1 teaspoon Paprika; ⅛ teaspoons Salt; 1/4 teaspoons Olive Oil; 1 pound Tilapia; 8 Medium Tortillas; 2 cups Nardello Sweet Red Peppers, Cut Into Rings; 1 teaspoon Olive Oil; 2 Tablespoons Greek Yogurt; 2 teaspoons Apple Cider Vinegar; ⅛ teaspoons Salt; 1- 1/2 cup Savory Cabbage (the Crinkly Kind) Cut Into Shreds; 1- 1/2 cup Diced Peaches; 2 Tablespoons Finely Diced Red Onions

Servings: persons

2 Tablespoons Honey
1 Tablespoon Ancho Chili Powder
1 teaspoon Paprika
⅛ teaspoons Salt
1/4 teaspoons Olive Oil
1 pound Tilapia
8 Medium Tortillas
2 cups Nardello Sweet Red Peppers, Cut Into Rings
1 teaspoon Olive Oil
2 Tablespoons Greek Yogurt
2 teaspoons Apple Cider Vinegar
⅛ teaspoons Salt
1- 1/2 cup Savory Cabbage (the Crinkly Kind) Cut Into Shreds
1- 1/2 cup Diced Peaches
2 Tablespoons Finely Diced Red Onions

1
Preheat oven to 425 degrees F.
2
Cut nardello peppers into 1/4 inch rings and pop seeds out from the centers with your thumb.
3
Saute in a skillet with olive oil over medium heat for about 5 minutes, or until soft.
4
Set aside to cool.
5
Meanwhile, for the fish, in a small bowl combine honey, ancho chili powder, paprika, and salt into a paste.
6
Line a baking sheet with foil and lightly brush with olive oil.
7
Using your fingers, massage the paste onto all sides of tilapia, and then place on the lined cookie sheet.
8
Bake at 425 degrees F for 1215 minutes, or until fish easily flakes with a fork.
9
While the fish is baking, finish preparing the slaw.
10
In a medium bowl, whisk together yogurt, apple cider vinegar, and salt.
11
Shred cabbage and dice the peaches and onions.
12
Add to the bowl, along with the cooled sauteed nardello peppers, and stir to evenly coat with the dressing.
13
Once the fish is done cooking, flake it apart using a fork.
14
To assemble tacos, place tilapia inside tortillas, topped with slaw.
15
Serve immediately.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 Tablespoons Honey, 1 Tablespoon Ancho Chili Powder, 1 teaspoon Paprika, ⅛ teaspoons Salt, and more.

Yes, Fish Tacos with Peach 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.

Fish Tacos with Peach Slaw

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