Fish Tacos with Peach Salsa
Fish Tacos with Peach Salsa is a perfect healthy summer recipe that is easy to make. It has a perfect balance of spices, and peaches give a fresh touch to the dish.
Servings: 4 Tacos
Ingredients
- ⅓ cup ground almond flour
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 1 pound or 4 white fish fillet (basa)
- 1 tablespoon extra-virgin avocado oil
- 4 whole grain pitas or tortillas
- 1 avocado
- 1 bell pepper
- 1 peach
- ¼ cup fresh parsley
- 1 lime (juice only)
- 1 teaspoon honey
- ⅛ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon fresh ginger
- 1 cup purple cabbage
- 1 lime
Instructions
- Preheat oven to 275 F.
- On a plate or shallow pan, stir and mix together almond flour, cumin, chili powder, smoked paprika, salt and pepper for coating.
- Rinse and pat fish dry. Dip in almond flour coating on all sides. Set aside.
- Heat oil in large skillet. Once the oil is hot, add fish fillets. Cook 4-5 min/ side or until cooked through. Flip carefully. Add extra coating or oil as required. Set aside and keep warm.
- Wrap pitas or tortillas in foil and place in oven to warm for 5 min.
- Deseed and chop avocado, bell pepper and peach. Chop parsley. Place all in a small bowl and add the juice of a lime, honey, salt, and pepper. Grate ginger and add.
- Shred purple cabbage. Slice lime into wedges.
- Remove pitas from the oven. Chop fish into smaller chunks and layer on tortillas or pita shells. Top with the purple cabbage and peach salsa. Serve with lime wedges. Enjoy!