Peach & Pepper Salsa Fish Tacos

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1.25 lb firm white fish fillets (cod or mahi-mahi)
• 8 small corn tortillas
• 2 large ripe peaches
• 1 red bell pepper
• 1 jalapeño pepper
• 1 ear of fresh corn
• 1 medium ripe tomato
• 1/4 cup finely diced red onion
• 1/3 cup chopped fresh basil leaves
• 1/4 cup chopped fresh cilantro
• 2 lime
• 3 Tbsp extra-virgin olive oil
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup sour cream or Greek yogurt
• 2 cups shredded green cabbage

Instructions

1. 1Pat the fish fillets dry and place them on a plate. Rub with olive oil, chili powder, cumin, salt, and black pepper so the spices form a light crust. Let the fish sit at room temperature while you build the salsa, about 10 minutes.
2. 2Dice peaches, red bell pepper, tomato, and the corn kernels (cut from the cob) into small, even pieces. Mince the jalapeño, removing seeds for milder heat or keeping some for kick. Combine everything in a bowl with diced red onion.
3. 3Fold chopped basil and cilantro into the fruit-pepper mixture. Squeeze juice from one lime over the salsa, add salt, and toss gently. Taste and adjust acidity so the peaches and peppers taste bright and sweet-savory. Chill briefly if you have time.
4. 4Heat a grill pan or outdoor grill to medium-high, about 400°F. Oil the grates. Grill fish until opaque and it flakes easily with a fork, roughly 3 to 4 minutes per side depending on thickness; look for light char without drying out.
5. 5Transfer cooked fish to a clean board and rest 2 minutes. Flake into large bite-size chunks with a fork, discarding any stray bones. Squeeze a little remaining lime over the warm fish.
6. 6Warm corn tortillas directly on the grill or in a dry skillet for 20 to 30 seconds per side until pliable and lightly toasted. Stack them in a clean towel to keep soft.
7. 7Stir a spoonful of lime juice into the sour cream to loosen it into a drizzle-able crema. Set out cabbage, warm tortillas, flaked fish, peach-pepper salsa, and crema assembly-line style.
8. 8Build tacos by layering cabbage on each tortilla, topping with fish, a generous spoon of peach and pepper salsa, torn basil if desired, and a zigzag of crema. Serve immediately so the tortillas stay soft and the salsa stays crunchy and cold against the warm fish.