Fish Tacos With Green Apple Guacamole
Recipe GLPR64759e0031b142
Crispy pan-seared cod fillets nestled in warm corn tortillas, topped with a refreshing green apple and avocado guacamole, peppery arugula, and fresh ginger. Ready in just 25 minutes, this light and naturally gluten-free Mexican-inspired dish is vibrant, flavorful, and naturally dairy-free.
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Ingredients
1 avocado, diced
1 Granny Smith apple, peeled and diced
1/2 small white onion, diced
1 jalapeño pepper, minced
2 tablespoons chopped fresh cilantro
1 tablespoon plus 2 teaspoons fresh lime juice
Kosher salt and black pepper to taste
1 tablespoon olive oil
3 6-ounce skinless cod fillets
1 teaspoon grated fresh ginger
8 soft corn tortillas
1 bunch fresh arugula, washed, dried, and chopped
Directions
Prepare the green apple guacamole: In a bowl, combine the diced avocado, peeled and diced Granny Smith apple, diced white onion, minced jalapeño, chopped fresh cilantro, and fresh lime juice. Gently fold the ingredients together until just combined, being careful not to break down the avocado too much. Season with kosher salt and black pepper to taste. Set aside.
Season the cod fillets: Pat the three 6-ounce skinless cod fillets dry with paper towels. Season both sides generously with kosher salt and black pepper.
Cook the fish: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the cod fillets in the pan and cook for 4-5 minutes on the first side without moving them, until golden and the fish begins to flake easily. Gently flip the fillets and cook for another 3-4 minutes on the second side until the fish is opaque throughout and reaches an internal temperature of 145°F when checked with a meat thermometer.
Warm the tortillas: While the fish cooks, warm the 8 soft corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and warm in the microwave for 1-2 minutes until pliable and warm.
Assemble the tacos: Flake the cooked cod into bite-sized pieces. Divide the warm tortillas evenly among 4 plates. Top each tortilla with a portion of flaked cod, a handful of chopped fresh arugula, a generous dollop of the green apple guacamole, and a light sprinkle of grated fresh ginger. Serve immediately.
