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Yucatecan Fish Tacos with Green Peach Salsa

Who doesn't love a good taco? These tacos are built from the base up around Yucatecan spices and an unusual but addictive salsa made with firm 'green' peaches.
Course Main Dishes
Cuisine Mexican
Keyword easy, fish taco variation, non fried fish tacos, peach salsa, sustainable seafood, tacos
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings 12 tacos
Calories 228kcal

Ingredients

Fish Tacos

  • 1 kg halibut or other white fish (lingcod, cod, etc.)
  • 5 whole allspice (substitute about 1/4 tsp ground)
  • 1/4 tsp cumin seed
  • 1 tsp coriander seeds
  • 10 black peppercorns
  • 2 tsp ground annatto
  • 1/2 tsp oregano
  • 1 tsp ancho chili powder
  • 1/2 tsp salt
  • 3 garlic cloves minced

Peach Salsa

  • 500 g unripe peaches
  • 1/4 cup red onion diced
  • 1 tbsp sugar
  • 1 tbsp white vinegar
  • 1/4 tsp salt
  • 1.5 tbsp olive oil
  • 1/4 tsp black pepper freshly ground
  • 2 tbsp cilantro chopped, loosely packed
  • 1 jalapeno pepper finely diced (optional)

To Serve

  • 12 corn tortillas
  • 1/4 cup pepitas (aka pumpkin seeds)
  • cilantro
  • limes cut in half or quarters
  • Mexican crema (or replacement - see note)

Instructions

Fish Tacos

  • Toast the allspice, cumin, coriander, and black peppercorns in a heavy frying pan over medium heat for 2 minutes, or until the cumin starts to darken slightly. Transfer to a spice grinder (or mortar and pestle) and pulverize. Add the remaining spices and mix thoroughly.
  • Debone the fish if necessary. Cut into 3-4 cm (1-1.5 inch) pieces. In a large bowl or container, toss the fish with the spice mix and minced garlic until evenly covered.
  • Heat a little oil in a large frying pan over medium high heat. Add the fish in an even layer and fry until it begins to firm up. Carefully turn the fish pieces and continue to cook until the fish is done. This will take 4-5 minutes on average, but will vary depending on the fish and the size of the pieces. When cooked, the fish should still have a slightly bouncy, gelatinous look and feel. Overcooked fish will look very dry and/or fall apart quite badly.
  • Serve the fish in warmed corn tortillas with the peach salsa and all of the other fixings (cilantro, crema, limes, pepitas, and anything else you might enjoy).

Peach Salsa

  • Peel and pit the peaches, then dice them into small cubes.
  • Combine the peaches with all the remaining salsa ingredients (including the jalapenos, if using) and toss/stir to combine. Allow the salsa to sit for at least 15 minutes before serving.

Notes

The salsa can be made ahead of time, though the peaches will get softer and the salsa more watery if left for more than a few hours.
Mexican crema is basically Mexican sour cream (or crème fraîche).  It can be obtained from good Latin American grocers, or made at home.  You can also substitute other ingredients to your personal taste quite easily.  Many people use standard sour cream, but I really like using non-fat Greek yogurt.  It provides the sour tang that compliments the fish so well while remaining comparatively guilt free.

Nutrition

Calories: 228kcal | Carbohydrates: 17g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 261mg | Potassium: 114mg | Fiber: 3g | Sugar: 6g | Vitamin A: 400IU | Vitamin C: 9.1mg | Calcium: 20mg | Iron: 0.7mg