Fish Tacos with Peach and Nectarine Salsa

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A plate of fish tacos with peach and nectarine salsa served.

Fish Tacos with Peach and Nectarine Salsa makes a great low-fat, low-calorie meal! Perfect for summer when peaches and nectarines are in season.

Fish Tacos with Peach and Nectarine Salsa 

Ingredients

  • 8 (6-inch) corn tortillas, white or yellow, your choice
  • 1 pound rock cod (also called red snapper) fillets (all bones removed, use fish tweezers or clean needle nose pliers)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano (crush between your fingers into a finer powder)
  • 1/4 teaspoon salt, or to taste
  • 2 teaspoons extra virgin olive oil or grapeseed oil
  • 2 cups shredded white cabbage
  • 1/4 cup fresh minced cilantro
  • Lime wedges, (optional)
  • Fresh Peach and Nectarine Salsa

  • 3/4 cup peeled and diced fresh firm-ripe peach (about 1 large)
  • 3/4 cup firm-ripe unpeeled and diced nectarine (about 1 large)
  • 1/2 cup chopped red onion
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh minced cilantro
  • 1 jalapeño, seeded and minced* (When working with jalapeño check the heat factor by tasting a small amount as their flavor profile ranges from green pepper to Serrano. The pre-test allows you to adjust the heat of your salsa. Also remember to wear gloves or wash your hand very well after working with peppers)
  • Pinch of sugar
  • Salt and freshly ground pepper, to taste

Method

Step 1

Combine the salsa ingredients in a bowl. Best to allow this to sit for at least 30 minutes to allow the flavors to blend.

Step 2

Heat the tortillas according to package directions; keep warm.

Step 3

Mix the chili powder, cumin, oregano, and salt in a small bowl. Sprinkle the fish fillets evenly on both sides with the spice mixture.

Step 4

Heat the oil in a large non-stick skillet over medium high heat. When hot, add the fish; cook, turning once, until the fish is cooked through about 3 minutes per side. (Use the tip of a small knife to peek at the interior of the fish. Many cookbooks tell you to cook fish until it flakes; this is too long. Once it flakes, the fish has lost too much moisture and will be dry and bland. As you peek, see how easily the fish gives way. It should gently resist flaking but show signs of firming. If the fish is on the bone, the flesh should lightly resist pulling away from the bone.)

Step 5

Separate the fish into 8 equal portions. Put 1 portion of fish into each tortilla; top with about 2 tablespoons cabbage, 2 tablespoons salsa and a sprinkle of cilantro Serve immediately with lime wedges if desired.

 

Behind the Scenes of Fish Tacos with Peach and Nectarine Salsa

A printer-friendly recipe card can be found at the bottom of this post

Fish Tacos with Peach and Nectarine Salsa, can you say summer?

This is a bright and tasty way to serve fish tacos. The fruit salsa really brightens it up.  

 

Fish tacos with peach and nectarine salsa.

 

The Salsa

When choosing the fruit for the salsa, pick fruit that is ripe, but still firm.  You want it to be sweet, but not mushy.

Mix it all up and let it sit for at least a half an hour to allow all those fresh flavors to meld together. So so refreshingly good.

 

Spicy fish for fish tacos with fresh peach and nectarine salsa.

 

Spicy Fish

Spicing up the fish will make you forget that you aren’t having crunchy fried fish.

While this recipe calls for rock cod, you could also use any firm white fish, such as tilapia.  Always check with either Seafood Watch or  Fishwatch.gov when buying seafood to make sure it’s on the “approved” list.

 

Fish tacos with peach and nectarine salsa with crema.

 

The Cabbage

For the cabbage part of the program, you can thinly slice your own, or for convenience, buy a bag of “slaw” mix.

 

Yield: 4 servings

Fish Tacos with Peach and Nectarine Salsa

A plate of fish tacos with peach and nectarine salsa served.

Fish Tacos with Peach and Nectarine Salsa makes a great low-fat, low-calorie meal! Perfect for summer when peaches and nectarines are in season.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 8 (6-inch) corn tortillas, white or yellow, your choice
  • 1 pound rock cod (also called red snapper) fillets (all bones removed, use fish tweezers or clean needle-nose pliers)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano (crush between your fingers into a finer powder)
  • 1/4 teaspoon salt, or to taste
  • 2 teaspoons extra virgin olive oil or grapeseed oil
  • 2 cups shredded white cabbage
  • 1/4 cup fresh minced cilantro
  • Lime wedges, (optional)
  • Fresh Peach and Nectarine Salsa
  • 3/4 cup peeled and diced fresh firm-ripe peach (about 1 large)
  • 3/4 cup firm-ripe unpeeled and diced nectarine (about 1 large)
  • 1/2 cup chopped red onion
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh minced cilantro
  • 1 jalapeño, seeded and minced* (When working with jalapeño check the heat factor by tasting a small amount as their flavor profile ranges from green pepper to Serrano. The pre-test allows you to adjust the heat of your salsa. Also, remember to wear gloves or wash your hand very well after working with peppers
  • Pinch of sugar
  • Salt and freshly ground pepper, to taste

Instructions

Step 1

Combine the salsa ingredients in a bowl. Best to allow this to sit for at least 30 minutes to allow the flavors to blend.

Step 2

Heat the tortillas according to package directions; keep warm.

Step 3

Mix the chili powder, cumin, oregano, and salt in a small bowl. Sprinkle the fish fillets evenly on both sides with the spice mixture.

Step 4

Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the fish; cook, turning once, until the fish is cooked through about 3 minutes per side. (Use the tip of a small knife to peek at the interior of the fish. Many cookbooks tell you to cook fish until it flakes; this is too long. Once it flakes, the fish has lost too much moisture and will be dry and bland. As you peek, see how easily the fish gives way. It should gently resist flaking but show signs of firming. If the fish is on the bone, the flesh should lightly resist pulling away from the bone.)

Step 5

Separate the fish into 8 equal portions. Put 1 portion of fish into each tortilla; top with about 2 tablespoons cabbage, 2 tablespoons salsa and a sprinkle of cilantro Serve immediately with lime wedges if desired.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 219Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 422mgCarbohydrates: 38gFiber: 7gProtein: 5g

Nutritional values may not be 100% accurate


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Nutritional Info

This information is per serving.
  • Calories
    219
  • Fat
    7g (1g Sat, 4g Mono, 1g Poly)
  • Protein
    5g
  • Carbohydrate
    38g
  • Dietary Fiber
    7g
  • Cholesterol
    0mg
  • Sodium
    422mg
  • Nutritional values may not be 100% accurate.

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