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Cilantro Peach Salsa & Grilled Fish Tacos

Peach Salsa is a delicious topping for tortilla chips, tacos, or grilled fish. Make fresh, Cilantro Peach Salsa at home with sweet, Georgia peaches! Locally grown peaches have a great flavor and make the best salsa. (Hint: Always use fresh peaches.) Ingredients for Cilantro Peach Salsa:

  • 2 1/2 cups ripe Pearson peaches, diced
  • 1/4 cup red onion, diced
  • 1-2 tsp habanero or jalepeno pepper, minced (2 tsp of habanero will be very spicy, while 1 tsp of jalepeno will be mildly spicy)
  • 1/2 cups fresh cilantro, chopped
  • 1/8 cup fresh squeezed lime juice
  • 1/8 tsp kosher salt
  • 1 tsp sugar
Remove peach fuzz from the peach by gently rubbing with a towel. (You do not have to peal the peaches.) Dice peaches and put in a mixing bowl. Seed and mince peppers. Make sure to mince peppers into very small pieces. Sprinkle 1 tsp of habanero (or jalepeno) over peaches. Add the cilantro, lime juice, salt and sugar. Gently mix together with large spoon. Let sit for a few minutes to allow flavors to blend together. This peach salsa is great on Chipotle Fish Tacos! Here's a great recipe for marinated and grilled fish tacos. Ingredients for Chipotle Fish Tacos:
  • 1-1 1/2 lbs. thick, white fish (Best choices would be Halibut, Mahi Mahi, or Sea Bass)
  • Corn Tortillas, grilled
  • Limes, halved or sliced
Marinade:
  • 2-3 garlic cloves
  • 2-3 whole chipotles in adobo sauce
  • 1 tbs adobo sauce (from chipotle can)
  • 4 tbs olive oil
  • zest from 1 lime
  • 1 tsp ground coriander
  • 1 tbs ground cumin
  • 3/4 tsp kosher salt
  • pinch of black pepper
Blend all marinade ingredients in a food processor. Rub marinade over fish and let marinate for at least 1 hour in the fridge. When finished marinating, grill fish over high heat. (Hint: Use fish basket for easier flipping.) When fish is seared on each side, turn heat down to medium, cover and finish cooking. Grill or warm corn tortillas. Top with lime and salt to taste. Serve with peach salsa, lime, cilantro, avocado, queso fresco and tapatio! It's sweet, spicy and delicious! Photo and recipe property of Sylvia.

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