Smoky Paprika Fish Tacos with an Apple Slaw
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
565 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, American, Mexican, Caribbean
Smoky Paprika Fish Tacos with an Apple Slaw
Description
This recipe highlights white fish such as cod or tilapia, cut into chunks and seasoned generously with a smoky and herbaceous spice blend. Baking at 400°F cooks the fish quickly while preserving moisture and allowing the smoked paprika to infuse a mild smoky taste. The fish is tender and flaky without heaviness.
The apple slaw brings crispness and a sweet-tart balance with tart Granny Smith apples combined with shredded cabbage and fresh herbs. Lime juice adds brightness and ties the slaw flavors together. The optional avocado and radish slices provide creamy and peppery notes, respectively, enhancing the overall texture contrast in each taco.
These tacos can be served as a light main or shared-style meal and are well suited for casual dinners or gatherings. The fresh toppings and spice blend provide a harmony of smoky, sweet, and tangy elements.
Ingredients
Fish Tacos
- 1 tablespoon smoked paprika
- 1 tablespoon garlic salt
- 1 tablespoon parsley
- 2 teaspoons black pepper
- 2 pounds white fish cod, tilapia, halibut) cut into 3-inch pieces, pieces
- 8 corn tortillas
Apple Slaw
- 3 cups green cabbage or prepackaged cabbage slaw, shredded
- 1 apple cut into matchsticks, Granny Smith
- ¼ cup cilantro chopped, fresh
- ¼ cup green onion chopped
- 2 tablespoons lime juice
Optional Toppings
- avocado sliced
- radish sliced
- cilantro chopped, fresh
- lime wedges
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a small bowl, add 1 tablespoon smoked paprika, 1 tablespoon garlic salt, 1 tablespoon parsley, and 2 teaspoons black pepper. Stir to combine.
- Arrange 2 pounds white fish pieces on a parchment-lined baking sheet. Season generously with prepared spice blend, reserving ½ teaspoon of the blend for the slaw.
- Bake the fish on the center rack for 10 minutes.
- In a large bowl, add 3 cups shredded green cabbage, 1 granny smith apple, ¼ cup chopped fresh cilantro, ¼ cup chopped green onion, 2 tablespoons lime juice, and the reserved spice blend. Toss to combine.
- Divide the warm fish between 8 corn tortillas. Top with apple slaw, sliced avocado, sliced radishes, chopped fresh cilantro, and lime wedges for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 123g | 41% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 102mg | 4% |
| Potassium | 651mg | 14% |
| Fiber | 18g | 72% |
| Sugar | 22g | 44% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 23.2mg | 26% |
| Calcium | 197mg | 20% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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