Grilled Fish Tacos with Peach Salsa
Everyone loves tacos and fish tacos are becoming more popular than other types due to their ease of preparation. This version with the sweet and tangy taste of summer, owing to the peach in the salsa, will make you a fish taco convert if you were not already.
Makes
Serving size
Ingredients
FISH TACO INGREDIENTS
2 medium lemons, zested and juiced
2 tablespoons olive oil
1 clove garlic, finely minced
½ tablespoon (10 grams) ginger root, grated
¼ teaspoon black pepper, freshly ground
12 ounces cod (or other meaty white fish of choice)
Lime wedges (optional, not included in nutritional analysis)
Cilantro (optional, not included in nutritional analysis)
PEACH SALSA INGREDIENTS:
1 (150 grams) peach, diced
1 small (70 grams) onion, diced
½ large (25 grams) jalapeño pepper, diced
½ large (85 grams) red bell pepper, diced
¼ cup cilantro, finely chopped
1 medium lime, zested and juiced (about 1 tablespoon zest and 2 tablespoons juice)
Special Equipment
Grill pan or outdoor grill
Instructions
- Combine the lemons, olive oil, garlic, ginger root and black pepper together in a small bowl to make the marinade. Whisk to combine thoroughly.
- Place the fish in a shallow bowl. Pour marinade over the fish, ensuring the fish is evenly coated.
- Cover and refrigerate for 30 minutes.
- Combine all the peach salsa ingredients in a medium mixing bowl. Mix well.
- Heat a grill pan over medium-high heat or use an outdoor grill. Grill marinated fish for 2 to 3 minutes per side or until cooked through.
- Warm tortillas on the grill for 1 minute. Place 2 tortillas onto each plate.
- Divide grilled fish evenly among the 8 tortillas.
- Spoon peach salsa over the fish.
- Garnish with additional cilantro and serve with lime wedges, if using.
Cooking Tip
To pick the perfect ripe peaches for your salsa, look for ones that are not too firm, but also not too soft or bruised. They should have a little give when you gently squeeze them.
Recipe Contributed by FamilyCook Productions
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