Friday, July 29, 2011

Fish Tacos with Peach Salsa

I have pretty much spent the summer wandering from place to place.  Luckily for me, my travels have landed me at the beach with my best friend.  Feeling settled for the first time in a while, I was able to visit a local seafood vendor and a farmer's market and finally got back into the kitchen.  In the mood for some fresh summer fare, I made fish tacos with peach salsa for dinner.  The leftovers provided the ingredients for a perfect summer salad the next day after the beach!

What makes this bite better?
I love tacos.  However, when I eat chicken or beef tacos my instincts (and taste buds) prompt me to reach for cheese and sour cream to accompany them.  Fish tacos not only provide a lean source of protein and healthy omegas but eliminate the desire for fatty toppings.  The perfect accompaniment to fish tacos comes in the form of light, fresh, flavorful salsa. In the summer I can't resist peaches and peppers.  This sweet and spicy salsa not only tickles the tongue but also packs tons of vitamins and minerals into the dish.  In addition, research has shown that capsaicin, found in hot peppers, reduces factors associated with obesity, has strong antioxidant capabilities and may increase metabolism.  Who doesn't like a little extra spice in the summer?!

Fish Tacos
1 pound fresh Grouper (or other white fish)
3-4 fresh summer peaches
1 small green bell pepper
1/4 white onion
2 serrano chile peppers (more or less based on spice preference)
1 T extra virgin olive oil
Juice from 1 fresh lime
1 T minced garlic
Approx. 1 T fresh chopped cilantro
1-2 cups shredded red cabbage
1 avocado sliced
Whole wheat or Chipotle tortillas 
Salt to taste

Peel peaches and cut into chunks.  Clean and dice the green bell pepper, white onion and serrano chiles and add to peaches.  Add 1T olive oil, lime juice, cilantro and salt and toss to combine. Place in the fridge to marinate while you prepare the fish. Salt and pepper the fish on both sides.  Heat pan over medium.  Add approximately 1T minced garlic.  Cook fish until the fish begins to flake then use spatula or a fork to break the filet apart in the pan.  Gently warm the tortillas, thinly slice the red cabbage and cut fresh avocado.  Serve each ingredient in its own bowl to create a build your own taco bar! Enjoy :)

Fish Taco Salad

You can make this salad using leftovers from the fish tacos, or just make it on its own! Cut the tortillas into strips.  Heat oven to 400 degrees and bake until crispy.  In a large bowl combine lettuce and all the ingredients from the fish tacos- fish, peach salsa, avocado, tortilla crisp and red cabbage.  Serve and enjoy :)