Fish tacos with peach salsa
These fish tacos have a boat-load of flavors, textures and tastes for a delicious taco experience.
I thought I had tried it all with tacos and tortillas after whipping up and enjoying pumpkin tortillas, meat and vegan tacos, and even southwestern pizza with tacos. But alas, fish tacos are something I haven’t tried. Unless you count the fried, greasy and overly spicy mess served to me in a Phoenix restaurant several years ago – but don’t, because it wasn’t worth counting.
So here goes – a fish taco to call my own. Of course, you can make it your own by changing up the type of fish, salsa, or trimmings. I’ve also converted the recipe into an easy salad at the end if you’d rather skip the tortillas.
- 4 pieces tilapia
- 4 soft taco shells or tortillas
- Olive oil, for drizzle
- Maple syrup or honey, for drizzle
- 2 teaspoons grilling spice
- 4 large Romaine lettuce leaves
- 2 ripe, firm peaches
- 1 ripe avocado
- 2 small beefsteak or Roma tomatoes
- 1 small red onion
- 1 lime
- 2 tablespoons fresh basil
- Salt and pepper, to taste
Preheat grill. Lightly coat tilapia with olive oil using a brush. Season with grilling spice, drizzle with maple syrup, and grill 3-5 minutes or until fish is white and flakes easily. Cut or flake fish into large chunks.
Dice peaches, tomatoes, onion and avocado. Season with fresh lime juice, basil, salt and pepper to create salsa.
Slice lettuce into shreds.
Lay out tortillas, and top with lettuce, fish and peach guacamole. Roll up and secure with toothpick, or just dig in.
Note: This recipe can be easily converted into a salad – simply skip the tortillas, and toss lettuce, guacamole and fish together. Add extra shredded lettuce, if desired. Coat the salad with an extra drizzle of olive oil, lime juice, salt and pepper.
Related Topics: Fish