Blackened Fish Tacos with Peach-Corn Salsa

Serves 4 · 20 min prep · 12 min cook

Ingredients

• 1½ lb white fish fillets (cod or tilapia)
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 ripe peaches
• 1½ cups fresh corn kernels
• 1 large heirloom tomato
• 1 jalapeño
• 1/4 cup diced red onion
• 2 lime
• 1/3 cup fresh cilantro
• 8 corn tortillas
• 1/2 cup sour cream or Mexican crema
• 1 avocado

Instructions

1. 1Stir together chili powder, smoked paprika, cumin, garlic powder, salt, and pepper in a small bowl. Pat the fish dry, then coat both sides evenly with the spice mix so every surface is covered.
2. 2Dice the peaches, tomato, and jalapeño (remove seeds for less heat). Combine them in a bowl with the fresh corn kernels, diced red onion, chopped cilantro, juice of one lime, and salt. Taste and adjust acidity.
3. 3Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot. Add olive oil and swirl to coat. Carefully lay the seasoned fish in the pan without crowding.
4. 4Cook the fish 3 to 4 minutes per side without moving it too early so a dark, fragrant crust forms. The flesh should turn opaque and flake easily when done. Transfer to a plate and break into large chunks with a fork.
5. 5Warm the corn tortillas directly over a gas flame or in a dry skillet 20–30 seconds per side until pliable and lightly charred at the edges. Keep them wrapped in a clean towel.
6. 6Slice the avocado and stir a squeeze of remaining lime into the sour cream or crema for a quick drizzle. Set out the peach-corn salsa, fish, tortillas, avocado, and crema for assembly.
7. 7Build each taco with a warm tortilla, flaky blackened fish, a generous spoonful of peach-corn salsa, avocado slices, and a zigzag of lime crema.
8. 8Serve immediately with extra lime wedges. The bright salsa keeps the tacos tasting fresh even if you prep the components an hour ahead for busy weeknights.