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Blackened Fish Tacos with Peach Salsa

a dish is filled with different types of food on a plate

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.

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