From the streets of Mexico to my home kitchen in Toronto, there are so many renditions of the delicious fish taco. You can get away with using almost any variety of fish which gives you the option of splurging (salmon, cod, mahi mahi) or saving (tilapia, skate, trout, haddock). The key to a great fish taco is both in the taco shell and the toppings. I prefer an authentic soft corn tortilla because it almost instantly transports me to my favourite beach in Mexico. Toppings should contain a variety of textures (crunchy, creamy, soft) and flavours (sweet, spicy, herbaceous). Here I give you an easy pan fried fish taco with local peach salsa. It's quick enough to make during the week and delicious enough to serve to your friends with a pitcher of margaritas!
Makes 12 small tacos
1 1/2 cups peeled and diced peaches
1/2 cup diced green pepper
1/2 cup diced red onion
1 tbsp honey
1 tbsp lime juice
1 tbsp oil
1 tsp lime zest
1/4 tsp salt
1/4 tsp freshly ground pepper
1.5 lbs (680g) white fish
1 tbsp tomato paste
2 tbsp oil, divided
1 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano flakes
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly ground pepper.
1 garlic clove, peeled and smashed
12 soft corn tortillas
1 cup shredded red cabbage
1 lime cut into wedges
Place all the ingredients for the peach salsa into a bowl and mix. Place in the fridge until you are ready to garnish your tacos.
Cut the fish into 2" pieces and place in a mixing bowl.
Add the tomato paste, 1 tbsp oil, cumin, chili powder, oregano, garlic, salt and pepper and use your hands to mix and coat the fish evenly with all the seasonings.
Place a non-stick pan over med-high heat and add the remaining 1 tbsp. oil, smashed garlic clove and jalapeno (cut side down) and cook for 2 min.
Add the fish and cook for 2 min. Use a spatula , flip the fish and cook for another 3 min or until the fish is cooked through.
Wrap all your tortillas in aluminum foil and place in a warm oven (350F) for 10min.
Assemble your tacos by adding the cooked fish, peach salsa and your toppings of choice.
Tip: Keep the corn tortillas wrapped so they stay warm and pliable.
For a printable version of the recipe click here