Recipe

Smoky Roasted Fish Tacos with Roasted Apple & Pear Salsa

Smoky, caramelized apples and pears blitzed into a chunky, tangy salsa—perfectly
spooned over flaky, roasted white fish. Finished with fresh cilantro, jalapeño, toasted sesame seeds, and served in warm tortillas with crisp shredded cabbage.

Servings: 4 (Makes about 8 tacos)
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:

For the Roasted Apple & Pear Salsa:

● 1 apple (Honeycrisp or Pink Lady), diced
● 1 pear (Bosc or anjou), diced
● 1 jalapeno, roughly chopped
● 1 tbsp olive oil
● 1⁄2 tsp smoked paprika
● 1⁄2 tsp salt
● 1⁄2 small shallot or 1⁄4 of a red onion, finely chopped
● 1⁄4 c cilantro leaves and stems, roughly chopped
● Juice of 2 limes
● 1⁄2 tsp Aleppo pepper (or 1⁄4 tsp red pepper flakes)

For the Smoky Roasted Fish:

● 1 lb white fish (halibut, cod, or sea bass)
● 1 tbsp olive oil
● 1 tsp smoked paprika
● 1⁄2 tsp ground cumin
● 1⁄2 tsp garlic powder
● 1⁄2 tsp salt
● 1⁄4 tsp black pepper
● Juice of 1⁄2 lemon

For Serving:

● 8 corn tortillas, warmed
● 1 cup green cabbage, thinly shredded
● 1 small jalapeño, thinly sliced
● 1⁄4 cup fresh cilantro, chopped
● 1 tbsp toasted sesame seeds
● Extra lime wedges

Instructions:

1. Roast the Apples & Pears:

Preheat oven to 400°F.

Toss diced apple, pear, and jalapeno with olive oil, smoked paprika, and salt.
Spread on a parchment-lined baking sheet and roast for 10-15 minutes,
stirring halfway through, until golden and caramelized.
Let cool slightly, then pulse in a food processor or mash with a fork until chunky
(don’t puree or the texture will be too tacky). Stir in shallot or red onion,
cilantro, lime juice, and Aleppo pepper. Set aside.

2. Roast the Fish:

Lower oven temp to 375°F.

Pat the fish dry and rub with olive oil, smoked paprika, cumin, garlic powder,
salt, and pepper.

Roast on a parchment-lined baking sheet for 10-12 minutes (or until the fish
flakes easily with a fork).

Squeeze lemon juice over the fish before serving.

3. Assemble the Tacos:

Flake the roasted fish into large chunks.

Spoon roasted apple & pear salsa over the fish.

Garnish with cilantro, jalapeño slices, and toasted sesame seeds.

Serve on warm corn tortillas with a handful of shredded cabbage for crunch.

Serve with extra lime wedges for brightness.