Lime Roasted Fish Taco With Green Curry Carrot Slaw



Prep Time

45 minutes

Cooking Time

15 minutes

  • 1 pound fresh red snapper or tilapia fillets

  • 1 medium lime, zested

  • 1 1/2 tablespoons extra virgin olive oil

  • 1/2 teaspoon kosher salt, plus more as needed

  • 1/2 teaspoon cracked black pepper, plus more as needed

  • 20 ounces H‑E‑B Organics Shredded Carrots

  • 1/4 cup fresh lime juice

  • 1/4 cup extra virgin olive oil

  • 1/3 cup green curry paste

  • 12 H‑E‑B Mixla Tortillas, or as needed

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1) Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.

2) Place fish in a bowl and toss with lime zest, 1 1/2 tablespoons olive oil, salt and pepper to coat.

3) Lay fish on prepared pan and bake 12 to 17 minutes depending on thickness. Internal temperature should be at least 150 degrees Fahrenheit.

4) In a bowl, combine shredded carrots, lime juice, 1/4 cup olive oil and Homemade Green Curry Paste (recipe on or store-bought green curry paste, plus more as needed. Season to taste.

5) To serve, flake fish apart and place on tortillas. Garnish with carrot slaw and your favorite condiments.

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