Grilled Fish Tacos with Peach Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 654
- Total Fat
- 25
- Saturated Fat
- 3
- Carbohydrates
- 68
- Dietary Fiber
- 7
- Sugar
- 15
- Protein
- 44
- Cholesterol
- 85
- Sodium
- 1139
- Total: 30 min
- Active: 30 min
Ingredients
Peach Salsa:
1 pound peaches (about 4 small), finely diced
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
Juice of 1 lime
1/2 small white onion, diced
Fish Tacos:
1/4 cup vegetable oil
2 tablespoons chopped fresh cilantro, plus more for serving
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chile powder
1/4 teaspoon cayenne pepper
Juice of 2 limes, plus wedges for serving
1 1/2 pounds skinless grouper or other firm white fish, halved crosswise
1 orange bell pepper, halved lengthwise
Eight 10-inch flour tortillas
Hot sauce and Mexican crema or sour cream, for serving
Iced tea and lemonade drink, optional
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.