Fish Tacos with Peach Jalapeno Salsa

4-6

Fish Tacos with Peach Jalapeno Salsa

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

• 2 tsp (10 mL) smoked paprika
• 1 tsp (5 mL) garlic powder
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) brown sugar
• 1/2 tsp (2.5 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 1/2 lb (750 g) white-fleshed fish (such as tilapia, cod or haddock), cut into chunks
• 2 tbsp (30 mL) canola oil
• 12 corn tortillas, lightly toasted
• 2 cups (500 mL) shredded purple cabbage
• 2 Ontario Heirloom tomatoes, chopped
• 1 lime, cut into wedges
Peach Jalapeno Salsa:
• 4 Ontario Peaches, peeled, pitted and chopped
• 2 Ontario Greenhouse Jalapeno Peppers, seeded and diced
• 1/2 cup (125 mL) finely chopped red onion
• 1/2 cup (125 mL) cooked corn kernels
• 1/4 cup (60 mL) finely chopped fresh cilantro
• 2 tbsp (30 mL) lime juice
• 1 tsp (5 mL) Honey
• 1/2 tsp (2.5 mL) Louisiana-style hot sauce
• 1/4 tsp (1 mL) salt

Instructions

Peach Jalapeno Salsa:
1. Toss together peaches, jalapenos, onion, corn, cilantro, lime juice, honey, hot sauce and salt until well combined; refrigerate for at least 20 minutes or up to 2 days before serving.
2. Stir together paprika, garlic powder, cumin, oregano, sugar, salt and pepper; toss with fish until well coated. In large, nonstick skillet, heat half of the oil over medium-high heat; cook fish in batches, adding more oil as needed, for 3 minutes per side or until browned all over and fish flakes easily with a fork. Top tortillas with cabbage, fish, tomatoes and salsa. Serve with lime wedges.

Notes