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 minutesminutes
Cook Time 7 minutesminutes
Total Time 37 minutesminutes
Servings 12tacos
Calories 228kcal
Ingredients
Fish Tacos
1kghalibutor other white fish (lingcod, cod, etc.)
5whole allspice(substitute about 1/4 tsp ground)
1/4tspcumin seed
1tspcoriander seeds
10black peppercorns
2tspground annatto
1/2tsporegano
1tspancho chili powder
1/2tspsalt
3garlic clovesminced
Peach Salsa
500gunripe peaches
1/4cupred oniondiced
1tbspsugar
1tbspwhite vinegar
1/4tspsalt
1.5tbspolive oil
1/4tspblack pepperfreshly ground
2tbspcilantrochopped, loosely packed
1jalapeno pepperfinely diced (optional)
To Serve
12corn tortillas
1/4cuppepitas(aka pumpkin seeds)
cilantro
limescut 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.