Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Grilled Fish Tacos with Peach Salsa
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 654
- Total Fat
- 25 g
- Saturated Fat
- 3 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 44 g
- Cholesterol
- 85 mg
- Sodium
- 1139 mg
White fish is a fantastic option for assembling weeknight tacos because it cooks quickly and can hold a marinade without falling apart. Here, we give the fish a quick soak in a punchy chile-lime marinade, then grill it to perfection and tuck it into charred tortillas. A bright peach salsa is the perfect finishing touch to this summer-forward dish with year-round appeal.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 654
- Total Fat
- 25 g
- Saturated Fat
- 3 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 44 g
- Cholesterol
- 85 mg
- Sodium
- 1139 mg
Ingredients
Peach Salsa:
Fish Tacos:
Directions
- For the peach salsa: Toss together the peaches, cilantro, salt, black pepper, garlic, lime juice and onion in a medium bowl to coat. Set aside.
- For the fish tacos: Mix the vegetable oil, cilantro, salt, black pepper, chile powder, cayenne and lime juice in a 9-by-13-inch baking dish. Add the fish to the baking dish and flip with tongs a couple of times to coat.
- Prepare a grill for medium heat.
- Remove the fish from the marinade and add it to the grill. Add the bell pepper halves. Grill the fish and peppers until well-marked on one side and the fish releases easily from the grill, about 4 minutes. Flip and grill until the fish is cooked through and the peppers are softened and charred in spots, 3 to 4 more minutes. Transfer to a cutting board. Add the tortillas to the grill and char on each side for 15 to 30 seconds.
- Slice or flake the fish. Thinly slice the peppers. Divide the fish and peppers among the warm tortillas. Top with the peach salsa, chopped cilantro, hot sauce and Mexican crema and serve with lime wedges. Enjoy with an iced tea and lemonade drink, if desired.
Cook’s Note
The salsa can be made up to a day in advance. If made more than 2 hours before serving, store in the refrigerator in an airtight container.
