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Chipotle Fish Tacos with Peach Salsa

This recipe for Grilled Chipotle Fish Tacos with Peach Salsa is full of delicious summertime flavor. Sweet and tangy peaches complement the spicy, smoky fish. Lime brightens it to perfection. The grilled fish is marinated in a flavorful mixture of smoky chipotles, garlic, cumin and coriander giving it satisfying depth and heat, marrying well with the refreshing peach salsa.
Servings: 2
Calories: 479kcal
Author: Sylvia Fountaine

Ingredients

  • 1/2 pound white fish Mahi Mahi, Tilapia, Halibut, Black Cod, Snapper
  • 4 6-inch tortillas corn-flour mix
  • ` lime for garnish

Chipotle Marinade

  • 2 large garlic cloves
  • 1-1/2 Tablespoons ground chipotle in Adobo
  • 2 Tablespoon canola oil
  • 1 teaspoon lime zest
  • 1/2 Tablespoon lime juice
  • 1/2 teaspoon ground coriander
  • 1/2 Tablespoon ground cumin
  • 1/2 teaspoon kosher salt more to taste
  • 1/4 teaspoon cracked black pepper

Peach Salsa

  • 1 cup peaches about 2 peaches, just-ripe, diced
  • 1/8 cup red onion finely diced
  • 1 teaspoon habanero minced, or use jalapeño for less spicy
  • 1/4 cup cilantro chopped, tender stems ok
  • 2 Tablespoons fresh lime juice or more to taste
  • 1 pinch kosher salt or more to taste
  • 1/2 teaspoon sugar

Instructions

Chipotle Marinade

  • In a food processor, blend all the marinade ingredients into a fine paste.
  • Rub fish generously with marinade and let marinate at least 20 minutes, or overnight in the fridge.

Peach Salsa

  • Very gently, rub the peaches with a towel to remove fuzz, keeping the skin intact.
  • Dice and place in a medium bowl.
  • Halve and seed the habanero, and mince as small as possible.
  • Sprinkle only 1/2 teaspoon of habanero, over the peaches. You can always add more, so start conservatively.
  • Add the rest of the ingredients, and gently fold them together. Obviously you want to spread the habanero evenly through the salsa, but at the same time, try not to over mix.

Tacos

  • Pre-heat a carbon steel skillet over medium-high heat for a few minutes.
  • Spray the tortillas with vegetable spray and toast in the skillet on both sides. Remove to a small sheet pan and place them in a warming oven.
  • Add just enough oil to cover the bottom of the skillet. When the oil becomes just begins to smoke, it's ready for the fish.
  • Remove the fish from the marinade and shake away any excess moisture that clings to the fish; this will cut down on popping as liquid hits the hot oil.
  • Lay the fish fillets in the skillet without crowding them and cook them for 3 to 6 minutes, depending on the thickness of the fish. Thicker fish requires a longer cooking time. If the fillets still have their skin, cook them skin side up first so the fish will have a deliciously crisp skin.
  • Flip the fish using a spatula or kitchen tongs and cook for an additional 3 to 5 minutes or until you see that the fish has turned opaque throughout its thickness.
  • Remove to a plate and flake into chunks with a fork.
  • Give a good squeeze of lime, and taste for salt, adding if necessary.
  • Assemble the tacos by placing the fish in the tortillas and topping with peach salsa. Skewer to keep closed.

Notes

You could also serve sliced avocado and/or crumbled queso fresco cheese and your favorite (Taco Bell!) hot sauce.

Nutrition

Calories: 479kcal | Carbohydrates: 47g | Protein: 29g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 1219mg | Potassium: 607mg | Fiber: 4g | Sugar: 12g | Vitamin A: 948IU | Vitamin C: 19mg | Calcium: 94mg | Iron: 4mg