Flavour-filled recipe for Fish Tacos with Peach Salsa – a creative dinner


450-700g of Fish – white fish, tilapia, mahi-mahi, etc.
2 tbsp. Taco seasoning
Generous pinch of Salt and Ground black pepper
Pinch of Chilli Flakes
Juice of 1/2 lime
1 tbsp. Olive Oil

Peach Salsa:
1/2 English cucumber – or 4 mini cucumbers, Japanese, etc.
2 Tomatoes
1/2 Red Onion
1 Peach (harder)
2-3 Scallions/baby onions
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 Tortillas or Corn shells

How to

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 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 stronger flavours.

Build your taco however you like.

Peach Salsa:
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 peaches, a good substitute is mango or even pineapple. You want the sweetness that you can achieve with fruit.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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