Fish Tacos with Peach Salsa
I love fish tacos. And I love peaches. I especially love them together in the summer time. Fish tacos with Peach Salsa is easy to prepare, nutritious, and rejuvenating after a really good yoga class. Here in Orange County, we’ve got peaches popping up everywhere. I just scored some gorgeous, sweet, juicy fruits from the Irvine Farmer’s Market (that is my new favorite place to be on Sunday morning, once I’ve done my sun salutations).
Whether you want to put out a yummy spread for a special celebration, or just to celebrate a summer evening with friends, you can’t go wrong with Fish Tacos with Peach Salsa and some Chocolate Pudding with a Secret. Serve with a salad of blueberries, watermelon and mint, and you’ve got your special event table all set for the festivities.
What You’ll Need:
I’d suggest making the peach salsa first so it can get a good chill on before you serve it. On tacos or scooped up with blue corn tortilla chips, this salsa is summer fresh.
- 4 medium sized peaches
- ¼ cup finely chopped cilantro
- Half of 1 jalapeño, deseeded and finely chopped (use a whole one if you like the heat)
- ¼ cup red onion, finely chopped
- 1 large clove of garlic, finely chopped
- Juice from one big, fat juicy lime
- 2 teaspoons agave nectar
- Salt and pepper to taste
- Rinse, slice and chop peaches; a rough chop is just fine. It’s a salsa but your peaches replace the tomatoes so you’re going for about the same size of your chopped peaches as you would chop the tomato.
- Add in cilantro, jalapeño, red onion and garlic. All should be finely chopped. If finely chopping by hand isn’t your thing, you can give all of these ingredients a whir in the food processor until minced.
- Squeeze in lime juice and drizzle on agave nectar.
- Give it all a big stir and then salt and pepper to taste. I used ½ teaspoon black pepper and almost 1 teaspoon sea salt in mine.
- Mix and chill at least one hour.
What You’ll Need:
- 1 tilapia fillet per diner
- 4 corn tortillas per diner
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/4 tsp cayenne pepper
- 1 tsp smoked paprika
- 1/2 tsp cumun
- 1 garlic clove, minced
- Olive oil
- Lime juice
- Shredded cabbage
- Sliced avocado
- Peach salsa
- Heat oven to 375.
- Mix spices, salt, pepper and garlic in a small bowl and set aside.
- Line a baking pan with tin foil. Place tilapia in pan and coat with seasoning. The seasoning mix can cover up to 6 fillets. If making more tilapia, double the seasoning recipe.
- Drizzle seasoned fish with olive oil.
- Bake 10 minutes.
- While fish is baking, place your corn tortilla stack in damp paper towels and then wrap in tin foil. I have suggested two corn tortillas per taco because these are juicy tacos, one tortilla usually isn’t enough to hold together with all of those juices.
- Once fish is done, remove from oven, place tin foil on top of pan to seal in the heat. Let rest on the stove top for 5-10 minutes. You want the fish to be flaky and moist.
- Turn off oven and place tin foil envelope of corn tortillas in hot oven. Leave in for 5-10 minutes, until the tortillas steam and soften.
- Take tortillas out of oven.
- Remove foil from top of fish, break the fish into pieces with a fork, and then sprinkle the juice of a lime over the fish.
- Place fish in tortillas. Top with some shredded cabbage, a couple of slices of avocado and a big spoonful or two of peach salsa.