Soft Fish Tacos with Farmer’s Market Salsa
Stop by the farmer’s market on the way home and these garden-fresh fish tacos will be on the table in no time. Other fish, such as halibut, snapper and flounder, can be used in place of the cod.
- Yield: 4 Servings
- Cuisine: Mexican
- Course: Entrée
Ingredients
Ingredients
- 12 soft corn tortillas
- Mexican crema or sour cream for serving
- 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
- 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
Directions
Directions
- Combine the salsa ingredients in a medium bowl.
- 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.
- Heat tortillas according to package directions. Top each tortilla with 1 piece fish, salsa, and crema. Serve immediately.