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Fish Tacos with Pickled Peach Salsa
Serves 4.
Infused with a vinegary snap, pickled peaches should be your go-to for waking up summery salsas. Use peaches that are still a little firm; they will soften in the pickling liquid.
[callout]
Remove the peach pit by slicing all the way around the fruit, starting at the stem end. Rotate each half simultaneously in opposite directions to separate and then pull out the pit.
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Ingredients
- 2 Tbsp (30 mL) honey
- 1 tsp (5 mL) salt
- 3/4 cup (180 mL) cider vinegar
- 2 peaches, peeled, pitted, and sliced
- 1 lb (450 g) Pacific halibut
- Salt and black pepper, to taste
- 1 red bell pepper, diced
- 1 avocado, cubed
- 2 plum (Roma) tomatoes, seeded and chopped
- 1 green onion, thinly sliced
- 1 jalapeno pepper, seeded and minced
- 1/3 cup (80 mL) chopped cilantro
- Juice of 1/2 lime
- 8 corn tortillas, warmed
- Lime wedges, for garnish
Nutrition
Per serving:
- calories 386
- protein 29g
-
fat
12g
- saturated fat 2g
- trans fat 0g
-
carbohydrates
45g
- sugars 13g
- fibre 8g
- sodium 366mg
Directions
01
Place 3/4 cup (180 mL) water, honey, and salt in small saucepan. Bring to a boil, reduce heat, and simmer for 1 minute, or until honey and salt dissolve. Add vinegar and let cool, about 10 minutes.
02
Place peaches in wide-mouth jar, pour in vinegar mixture, seal shut, and let stand for at least 1 hour or overnight.
03
Preheat oven to 425 F (220 C). Place halibut on parchment paper-lined baking sheet and season with salt and black pepper. Bake until just opaque in the centre, about 10 to 12 minutes. Let rest for 5 minutes and then gently break apart flesh. (Alternatively, you can prepare halibut on the grill, about 4 minutes per side on greased grill grate over medium-high heat.)
04
Remove peach wedges from vinegar mixture and chop. In bowl, toss together peaches, red pepper, avocado, tomato, green onion, jalapeno, cilantro, and lime juice.
05
Top tortillas with halibut and peach salsa. Serve with lime wedges.
