Tacos de Pescado with Peaches

I love incorporating sweet and savory.

California spoils me with amazing fruit, so I decided to add sliced peaches into my fish tacos one day. Skip the peaches if you are not a fan of fruit in your food, but these tacos are great especially in the Summer!

Check out a video of these being made here!


Tacos de Pescado Recipe
 

Tacos:
About 1 fillet of white fish per person (I used Tilapia but you can use snapper or cod, etc.)
2 ripe peaches, sliced or diced
Tortillas (I used Trader Joe's Corn & Wheat Tortillas)
1 bunch of cilantro, chopped (save some of it for guac)
2 jalapenos, sliced
1 red onion, diced
1 lime, squeezed
1 small can of salsa of your choice (I used Trader Joe's Salsa Verde)
Chopped garlic or garlic salt

Guac:
3 avocados
1 red onion, diced
2 limes, squeezed
Salt and pepper
 

1. Lay fillet in a dish and pour a thin layer of olive oil over each fillet (about a tablespoon per fillet). Sprinkle lime juice and chopped garlic or garlic salt and rub it into each piece of fish, flip it over to coat each side evenly.

2. Make the guac simply by spooning out the avocado meat into a bowl. I like my guac chunky with avocado bits and not smooth, so I smash the meat only a little with a big fork first before adding the diced onion, cilantro, lime juice, salt and pepper. Whisk it until your desired consistency.

3. Heat up a pan on medium heat, cook the fillets for 3 minutes on each side or until just browned. After all the fish is cooked, put it all in a bowl and use a fork to flake the fish apart into big chunks.

4. Layer each taco with guac, fish, cilantro, onion, sliced jalapenos, salsa and sliced peaches! Add a final squeeze of lime and you have yum ass tacos for taco Tuesday!!

 

 

 

 

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