Soft Fish Tacos with Farmer’s Market Salsa

By: Marge Perry & David Bonom

  • Yield: 4 Servings
  • Cuisine: Mexican
  • Course: Entrée



  • 12 soft corn tortillas
  • Mexican crema or sour cream for serving
For the Salsa
  • 1/2 cup fresh corn kernels, cut from one medium ear
  • 1 small orange bell pepper, cut into 1/4-inch dice
  • 1 small peach, pitted and cut into 1/4-inch dice
  • 1/2 seedless cucumber, peeled and cut into 1/4-inch dice
  • 1 plum tomato, seeded and chopped
  • 1 small jalapeño pepper, finely minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
For the Fish
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds cod fillets, cut into 12 3-inch pieces
  • 2 tablespoons olive oil



  1. Combine the salsa ingredients in a medium bowl.
  2. Combine the cumin, chili powder, salt, and pepper in a small bowl. Rub mixture evenly over fish. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot. Add half of the fish pieces and cook, turning once, until fish flakes easily with a fork, 6-8 minutes. Repeat with remaining fish.
  3. Heat tortillas according to package directions. Top each tortilla with 1 piece fish, salsa, and crema. Serve immediately.