Fish Tacos with Peach Slaw

Preheat oven to 425ºF.

Cut nardello peppers into 1/4 inch rings and pop seeds out from the centers with your thumb. Sauté in a skillet with olive oil over medium heat for about 5 minutes, or until soft. Set aside to cool.

Meanwhile, for the fish, in a small bowl combine honey, ancho chili powder, paprika, and salt into a paste. Line a baking sheet with foil and lightly brush with olive oil. Using your fingers, massage the paste onto all sides of tilapia, and then place on the lined cookie sheet. Bake at 425ºF for 12–15 minutes, or until fish easily flakes with a fork.

While the fish is baking, finish preparing the slaw. In a medium bowl, whisk together yogurt, apple cider vinegar, and salt. Shred cabbage and dice the peaches and onions. Add to the bowl, along with the cooled sautéed nardello peppers, and stir to evenly coat with the dressing.

Once the fish is done cooking, flake it apart using a fork. To assemble tacos, place tilapia inside tortillas, topped with slaw. Serve immediately.