On this episode of Tree to Table, we’re back in the Explore More Discovery Kitchen in downtown Harrisonburg making a fresh, healthy recipe that’s perfect for starting the new year right. Our host, Sarah Golibart Gorman, is using our EverCrisp apples to create a colorful, crisp slaw for baked fish tacos.
This recipe highlights the natural sweetness of EverCrisp apples, paired with red cabbage, jalapeño, lime, and cilantro for a tangy slaw. The fish is seasoned and baked for a crisp finish, and the tacos are topped with a smoky chipotle aioli for flavor and spice.
Ingredients
Tacos (Makes 12)
- 12 corn tortillas
Fish:
- 1 ½ lbs firm white fish (tilapia, cod, or halibut)
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- 1 tsp salt
- ¼ tsp black pepper
- Olive oil
Slaw:
- ½ red cabbage
- 2 EverCrisp apples
- ½ red onion
- 1 cup cilantro
- 1 jalapeño
- Juice and zest from 1 lime (about 1 ½ tsp lime juice)
- ¼ cup mayonnaise
- Salt and black pepper
Chipotle Aioli:
- 1 can chipotles in adobo
- Juice from 2 limes
- 1 cup mayonnaise
- 1 clove garlic
- ¼ tsp sea salt
- ¼ tsp black pepper
Garnish:
- Cilantro
- Lime wedges
- Cotija cheese
Cooking Instructions
Slaw:
- Using a food processor or a sharp knife, finely slice the cabbage, apples, onion, and jalapeño.
- Combine in a bowl with lime juice, lime zest, mayonnaise, salt, and black pepper.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Fish:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Slice fish into 2-inch pieces and drizzle with olive oil.
- Mix the fish seasonings together and evenly coat all sides of the fish pieces.
- Bake for 20–25 minutes, then broil for 3–5 minutes to achieve crispy edges.
Chipotle Aioli:
- In a food processor or blender, puree the chipotles and adobo sauce.
- Transfer to a small bowl and return the processor/blender to add lime juice, mayonnaise, garlic, salt, and pepper.
- Add the chipotle puree one spoonful at a time until you reach the desired level of smoky spiciness. Freeze any leftover puree for later use.
Assembly:
- Warm tortillas by placing them on a baking sheet in the oven while the fish finishes baking.
- Layer fish onto each tortilla, top with slaw, and drizzle with chipotle aioli.
- Garnish with fresh cilantro, lime wedges, and a sprinkle of cotija cheese. Serve immediately.
