Hands On:

20 minutes

Total Time:

35 minutes

Serves:

Ingredients

1 large Honeycrisp apple, cored and cut into thin sticks
¾ cup fresh cilantro leaves, loosely packed, plus additional for garnish
1 shallot, thinly sliced
1 tsp lime zest, plus additional for garnish
2 tbsp fresh lime juice
1 tsp Hy-Vee ground cumin
½ tsp kosher salt
½ tsp Hy-Vee garlic powder
½ tsp ground coriander
¼ tsp Hy-Vee chili powder
1 lb Fish Market frozen Alaskan cod fillet, 1/2 to 3/4 inch thick, thawed
2 tbsp Gustare Vita olive oil
8 Hy-Vee enchilada-size white corn tortillas
Guacamole salsa, for serving
Lime wedges, for serving

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Preparation

Combine apple, ¾ cup cilantro, shallot, 1 teaspoon lime zest, and juice in medium bowl; set slaw aside.

Combine cumin, salt, garlic powder, coriander, and chili powder in small bowl. Pat fish dry with paper towels; sprinkle both sides with cumin mixture.

Heat olive oil in large cast-iron skillet over medium-high heat. Cook coated fish 10 to 14 minutes or until fish flakes easily with a fork (145°), turning halfway through. Flake fish into large chunks; set aside. Wipe skillet clean with paper towels.

Heat same skillet over medium-high heat. Toast each tortilla in skillet 4 to 6 minutes or until slightly charred, turning halfway through; set aside.

To serve, top toasted tortillas with fish, apple slaw, and, if desired, guacamole salsa. Garnish with additional cilantro and lime zest; serve with lime wedges, if desired.

Nutrition Facts

Serving Size: 2 tacos

Serves: 4

Amount Per Serving
Calories:		300
% Daily Value*
Total Fat: 8g		10%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 50mg		17%
Sodium: 540mg		23%
Total Carbohydrate: 33g		12%
	Dietary Fiber: 6g	21%
	Sugars: 7g	14%
Protein: 23g		46%