Blackened Fish Tacos with Peach Salsa
Yield: 4 servings.
Peach Salsa:
- 2 cups NC peaches, diced (approximately 4 medium peaches)
- 2 small jalapeños, seeded and finely diced
- 2/3 cup red onion, chopped
- 2 cloves garlic, minced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Combine all ingredients in a bowl and refrigerate. (This can be made up to one day in advance.)
Fish Tacos:
- 4, 4-ounce fillets of firm white fish
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Combine dry seasonings in a small bowl. Pat fish fillets dry. Coat both sides of fillets with olive oil. Using your hands, rub the seasoning into both sides of the fillets.
