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Fish Tacos with Peach and Nardello Pepper Slaw

Rachel Hanawalt
  • 37 minutes
  • Serves 4

INGREDIENTS

1 lb

tilapia

2 tbsp

honey

1 tbsp

ancho chili powder

1 tsp

paprika

1/8 tsp

salt

1/4 tsp

olive oil

2 cups

nardello sweet red peppers, cut into rings

1 tsp

olive oil

2 tbsp

greek yogurt

2 tsp

apple cider vinegar

1/8 tsp

salt

1 1/2 cups

savory cabbage (the crinkly kind) cut into shreds

1 1/2 cups

diced peaches

2 tbsp

finely diced red onions

8

medium tortillas