Fish Tacos with Avocado-Peach Salsa.

  • 2
    avocados
  • 1 small bunch
    cilantro
  • 1 ½ lb
    cod fillet
  • 2
    jalapeño peppers
  • 1
    lime
  • 4
    peaches
  • 2
    shallots
  • 16
    small corn tortillas
  •  
    black pepper
  •  
    chili powder
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    4 peaches
    2 avocados
    2 jalapeño peppers
    1 lime
    1 small bunch cilantro
  • 2
    Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pit; small dice the quarters into ¼-inch cubes. Transfer to a medium bowl (that will hold the salsa).
  • 3
    Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh into ¼-inch cubes. Add to the salsa bowl.
  • 4
    Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the salsa bowl.
  • 5
    Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salsa bowl.
  • 6
    Trim off and discard the ends of the shallots; peel and finely dice the shallots. Add to the salsa bowl.
    2 shallots
  • 7
    Add olive oil to a nonstick skillet and preheat over medium heat.
    1 tbsp extra virgin olive oil
  • 8
    While the skillet heats up, pat the fish dry with paper towels and place on a plate; season with chili powder, salt, and pepper on both sides.
    1 ½ lb cod fillet
    2 tsp chili powder
    1 tsp salt
    ½ tsp black pepper
  • 9
    Once the skillet is hot, add the fish; cook until it is cooked through and flakes easily, 2 to 4 minutes per side. Once done, transfer to a plate.
  • 10
    Juice the lime and add to the salsa bowl.
  • 11
    Season the salsa with salt and pepper; toss to combine.
    ½ tsp salt
    ¼ tsp black pepper
  • 12
    Wrap the tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.
    16 small corn tortillas
  • 13
    Using a fork or your hands, flake the fish.
  • 14
    To serve, divide the fish between the tortillas and top with the avocado-peach salsa. Enjoy!