Fish Taco with Peach Salsa + video
You don’t need hours of cooking and standing in the kitchen to create one amazing meal. You really don’t! That’s the whole point of this blog. 99% of my recipes are easy because I don’t have hours to stand and cook, even though I cook every single day. Sometimes, I use shortcuts, meaning store-bought seasonings or taco shells. I mean, even though it tastes 100 times better when you make it yourself, still it’s alright if you get from the store your favorite seasoning or something that will save you time.
These tacos were delightful and refreshing. I really loved the idea of sweet and savory salsa, and this one was all that plus more. Tanginess of salsa gave the whole dimension of great flavors that made these tacos taste even better. However, the fish… You will want to take the bread and just scoop it with your fingers directly out of the skillet for one big bite. It was out of this world.
I think it’s well balanced, healthy, delicious and perfect for your weekend dinners.
- 1 – 1 1/2 pounds (453g-680g) of Fish – white fish, tilapia, mahi-mahi, etc.
- 2 tbsp. Taco seasoning
- Generous pinch of Salt and Ground black pepper
- Pinch of Chili Flakes
- Juice of 1/2 lime
- 1 tbsp. Olive Oil
- 1/2 English cucumber – or 4 mini cucumbers, Japanese, etc.
- 2 Tomatoes
- 1/2 Red Onion
- 1 Peach (harder)
- 2-3 Scallions
- Handful cilantro (Italian flat leaf parsley could be used instead)
- 1 Lemon Juice
- 1 tbsp. Olive Oil
- Salt and Pepper to taste
- Chili Flakes *optional
- Soft or Hard Tortilla, Corn Shells
- If the fish is frozen, defrost it.
- Place the fish in a bowl or a pan, then add taco seasoning, and just massage it for a couple of seconds, then add salt and pepper, lime juice and a drizzle of Olive Oil.
- Again, massage the fish with all the seasoning to coat it. Leave the fish to marinate for 15 minutes.
- After 15 minutes, preheat the skillet, or frying pan, add Oil to almost smoking point.
- Add fish, a few pieces at the time and cook until the fish is cooked through, 145 °F (62.8 °C). If it starts to stick to the bottom or rip, it’s alright, we are going to shred it anyway. Don’t over-crowd the pan, so cook a couple at the time, depending on the size of your pieces. Place on the plate until everything is cooked. Then place the fish back in the skillet, and lightly shred. Now, it’s the best time to taste it and see if you need more seasoning, salt or taco seasoning if you like the stronger flavor.
- Build your taco however you like.
- Dice all the vegetables and fruit.
- Toss it together, and add lime juice, olive oil and salt and pepper to taste.
- You can add finely chopped cilantro or parsley, but also take the leaves off and roughly rip with your hands and toss with the salad.
- I used 1 lime, but if you like it more citrusy, add more.
You can use soft small tortillas or hard corn taco shells.
If you do not have peach, a good substitute is a mango or even pineapple. You want the sweetness that you can achieve with fruit.