Peach & Pepper Salsa Fish Tacos

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 445 cal
• 34g protein
• 38g carbs
• 18g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 lb firm white fish fillets (cod, mahi, or tilapia)
• 2 large ripe peaches
• 1 large red bell pepper
• 1 jalapeño pepper
• 1 medium ripe tomato
• 1/2 small red onion
• 1 cup fresh corn kernels
• 1/4 cup fresh lime juice
• 3 Tbsp extra-virgin olive oil
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/3 cup packed fresh basil leaves
• 1/3 cup packed fresh cilantro leaves
• 8 small corn or flour tortillas
• 2 cups shredded cabbage or slaw mix
• 1/2 cup sour cream or Mexican crema
• 1 ripe avocado

Instructions

1. 1Pat the fish fillets dry and place them on a plate. Rub with one tablespoon of olive oil, then season both sides with salt, black pepper, chili powder, and cumin. Let the fish sit at room temperature while you make the salsa.
2. 2Dice the peaches, red bell pepper, tomato, and red onion into small even pieces. Finely mince the jalapeño, removing seeds for milder heat if preferred. Combine everything in a bowl with the fresh corn kernels.
3. 3Add most of the lime juice, a drizzle of olive oil, salt, and the torn basil and cilantro to the fruit-and-pepper mixture. Toss gently and taste; the salsa should taste bright, sweet, and lightly spicy. Set aside so flavors marry.
4. 4Heat a large nonstick skillet or grill pan over medium-high heat until hot. Add the remaining olive oil and swirl to coat.
5. 5Place the seasoned fish in the pan and cook undisturbed 3 to 4 minutes until the edges turn opaque and a golden crust forms. Flip carefully and cook another 2 to 4 minutes until the fish flakes easily with a fork and reaches 145°F inside.
6. 6Transfer the cooked fish to a clean plate and flake into large bite-size pieces with a fork. Warm the tortillas in a dry skillet or directly over a low gas flame for 20 to 30 seconds per side until pliable and lightly toasted.
7. 7Build each taco with a base of shredded cabbage, a portion of flaked fish, a generous spoonful of the peach and pepper salsa, a few slices of avocado, and a drizzle of sour cream or crema.
8. 8Finish with an extra squeeze of lime and a few more torn basil leaves. Serve immediately while the fish is warm and the salsa is cool and crunchy for the best contrast.