Fresh Fish Tacos

Fish tacos can be really hit or miss. In my mind, it all depends on the toppings – they can either weigh down the taco or make it super light and fresh.

This recipe definitely falls into the fresh category! Plus, the best benefit of tacos, is that these are quick and easy to prepare.

I’m using halibut for these tacos, which can be a rather pricey fish. I’ve gotten it cheap ($9 for 3 fillets vs $8 per fillet) by buying it off the manager clearance. There’s nothing wrong with clearance items! Generally, it’s just that they’re nearing an expiration date so you either have to freeze them immediately or use them that night. If halibut isn’t in your budget, mahi mahi, cod, or even tilapia would suffice. Choose a fish with a neutral taste that you and your family will enjoy!

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Fish Tacos with Peach Salsa (THM E)

  • 1 lb or 3 fillets halibut with the skin removed (or another firm whitefish)
  • corn tortillas (gluten free, I used Mission)
  • 2 large peaches, skin removed and roughly diced
  • 1/2 small red onion, finely diced
  • 1 small jalapeno, seeded and finely chopped
  • 2 Tsp fresh cilantro, chopped
  • juice of 1 lime, plus more lime wedges for finishing
  • Taco toppings: lettuce, fresh sliced radishes, cilantro, etc.)
  • salt and pepper

Prepare the salsa by combining the peaches, jalapeno, juice of 1 lime, cilantro, red onion, salt and pepper in a small bowl. Toss to combine and set in the fridge for the flavors to develop.

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Preheat a cast iron griddle over medium heat, and coat one side of it lightly with coconut oil spray. Season the fish fillets with salt and pepper. On one side of the grill, cook the fish while heating the corn tortillas on the other side (the dry side). As the fish is done cooking, remove it to a plate and squeeze a lime wedge over top. Cover with foil and let stand for about 5 minutes while everything else comes together.

Flake the fish lightly with a fork into large chunks and add it to your tortillas. Top with taco toppings of choice (I used lettuce, salsa, radishes, cilantro, and a light squeeze of lime).

How easy was that?!

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