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Foodist Approved: Fabulous Fish Tacos with Fiery Peach Avocado Salsa
Elyse Kopecky is a social media consultant and whole foods chef based in Portland, OR. After 10 years working for NIKE and EA SPORTS she left her desk job for the chance to study culinary nutrition at the Natural Gourmet Institute in NYC. Follow her adventures in the kitchen and on the trail at www.freshabits.com and @freshabits.
Foodist Approved: Fabulous Fish Tacos with Fiery Peach Avocado Salsa
by Elyse Kopecky
If you’ve just finished reading Foodist you’re probably inspired to cook more at home, but are wondering where to begin. Fret not. I’ve got you covered. As a graduate of the Natural Gourmet Institute for Health and Culinary Arts, I know how to make healthy food taste amazing. And amazing food that satisfies and keeps us energized is the key to giving up all that barcoded junk once and for all.
In the spirit of Foodist let’s try to get more seasonal produce and sustainable seafood onto our plate without sacrificing flavor or fun. We’re in luck because right now it’s the peak of summer and that means endless options at the farmers market. On one of my usual Saturday trips to the Portland Farmers Market, I was inspired by the local farmers and fisherman selling juicy peaches and fresh caught Pacific cod. These two purchases resulted in a craving for my favorite summertime meal… fish tacos!
These fish tacos are nothing like your typical restaurant version overloaded with sour cream and under-filled with a few tiny pieces of fried fish. They’re made with sustainable fish, seasoned with oregano and chili powder and baked perfectly en papillote (in parchment paper), then topped with a fiery peach avocado salsa.
The salsa turned out so good that another option, if you’d like, is to pile the salsa directly onto the fish and skip the tortillas altogether. I also decided to up the health factor by adding as a side a red cabbage slaw made with yogurt. It’s the meal’s perfect crunchy accompaniment.
I promise you that Darya isn’t trying to pull one over on us. You can eat more and lose weight. Once you start filling up on nutrient dense whole foods your body will be so happy that your devilish mind will no longer make you reach for another cookie.
Fabulous Fish Tacos with Fiery Peach Avocado Salsa
Serves 2 hungry adults
Ingredients
- ¾ pound Pacific cod, or other mild white fish like rockfish, tilapia, halibut*
- 1 tbsp olive oil
- 1 tsp dried oregano**
- 1 tsp chili powder
- ½ lemon, thin slices
- 4 sprigs fresh cilantro
- sea salt
- pepper
- 4 tortillas (I buy locally made stone-ground corn tortillas)
Other Ingredients
- 1 large avocado, diced
- 1 juicy peach, diced
- 1 pint cherry tomatoes
- 2 Tbsp cilantro, minced
- 1 Tbsp fresh lime juice
- 1 large clove garlic, minced
- 1 jalapeño, minced (for mild salsa remove seeds)
- ½ tsp salt
- ¼ tsp fresh ground pepper
Preparation
Preheat oven to 450 degrees.
Divide fish on two squares of parchment paper and drizzle with olive oil. Sprinkle fish with oregano, chili powder, sea salt and pepper. Place lemon slices and cilantro sprigs on top of each fillet.
Fold parchment over fish to create packets. Roll edge of paper to tightly close each packet. Place on rimmed baking sheet. Roast in oven until parchment puffs up and browns lightly,12 – 15 minutes (depends on thickness of filet).
In a large bowl toss together avocado, peach, cherry tomatoes, cilantro, lime juice, garlic, jalapeño, salt and pepper. Taste and add more jalapeño (if you’re brave) and/or salt and pepper.
Warm tortillas in the oven (wrap in foil) or in a frying pan on the stovetop with a drizzle of olive oil.
Remove fish from oven and carefully cut open packets. Insert fork into thickest portion to check for doneness. Fish should flake easily and be opaque in color. If it needs a few more minutes, reseal parchment packet and place back in oven, but be careful not to overcook.
Top warm tortillas with pieces of baked fish and a heaping spoonful of salsa. Chow immediately.
*Check the Monterey Bay Aquarium Seafood Watch to select a fish that is sustainable and low in contaminants.
**Dried herbs loose potency with age. For best flavor in the kitchen buy your herbs in small quantities and replace every 6 months.
Just finished reading your book and it was amazing! Love this recipe!
Stacey@OStacey, Please tell me what page that’s on?
I made this recipe tonight for dinner and it was great! I subbed in black beans instead of the tortillas and it was so filling I ended up saving 1/2 of my portion for lunch tomorrow. I noticed that the instructions call for lime juice that isn’t in the list of ingredients (2T chopped cilantro is also listed twice), but I just squeezed juice from the 1/2 of the lemon left over from the fish into the salsa instead.
So great! Can’t wait for lunch tomorrow!
Hi Shannon,
Great tip on the black beans! Thanks for pointing out the lime miss from the recipe list, back in there now.
Elyse
I just love fish tacos and this spin on the classic looks so yummy! Thanks for sharing.
Hi Chelsea,
So glad you like the spin! Thanks for the comment.
Elyse
I have a hard time deboning my fresh market fish… Do you have any advise for me?
Hi Michelle,
Fish bone tweezers work fantastic for removing all those tiny little bones that are hard to pull out. The bones left behind after filleting are all in a line and you can run your finger down the fillet to find them. If you’re buying the fish whole, you can find good videos on youtube for filleting. I love buying fish whole because you can use the bones to make healthy stocks.
Enjoy!
Elyse
delicious summertime treat! love the mix of fish, avocado and peaches. can’t wait to try this one next weekend!
So glad you like the recipe! Let us know how it turns out.
Elyse
Looks great! Thanks for the recipe, looking forward to making it!
Sounds so yummy–refreshing and light!
Loved these flavor combinations. We were lucky to have some salsa left over and enjoyed it the next day on chips.
Miam! All your recipes have been a hit for us so I’ll be trying this one next week for sure! Thanks.
Wow what a talented chef. I hope my wife can hang out with Ms. Kopecky and learn to make me some of these!
Can’t wait to try this out! Not having a kitchen right now, I think I will take the cooking part to the grill.
DEEeeeeelicious!!! Even my 3 year old loved it!
It looks so yummy and colorful! Can’t wait to try it. Hubby doesn’t eat spicy so we will probably try the milder version. 😉
Thanks for sharing another of your amazing, delicious, healthy recipes. Can’t wait to try it! What a talented chef!
Wow, just put this together last night. Fantastic recipe!
Yummy! Making these Sunday!
I made this last night using tilapia and it was AWESOME!! I didn’t spice it up like the recipe does, I don’t care for too spicy so my husband does a lot of after market spicing, but it was still great. I think peaches are my new favorite go to salsa thingy. Thanks for the recipe!
Hi Cathy,
I’m happy to hear your fish tacos turned out amazing even without the heat! Peaches are delicious in so many unexpected ways.
Enjoy!
Elyse
This looks amazing! Will have to try and share with friends! 🙂
Wow!!! This looks amazing!!! Avocado, peach AND fish, all combined in a delicious taco?! You’ve made a girl’s dream come true! So excited to try!!!
Love this recipe! Thank you for sharing. I made extra salsa and used it the next day to put on eggs then later as a topping for black bean soup. Delicious.
What a fabulous recipe! Made these absolutely scrumptious fish tacos last night. I did substitute a seeded/diced heirloom tomato for the cherry tomatoes, and used sweet smoked paprika for the chili powder–both with good effect.
Awesome recipe! Great great great. Thank you!
This looks absolutely delicious! Can’t wait to try it! This blog is definitely my new go-to blog for creative and different recipes. I’m a health and fitness coach and I know my clients and followers will love this too. Definitely sharing it on my blog [link removed] Thank you!!