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.