Nothing says summer like fish tacos. They’re a great meal when the temperatures are soaring, and the best part is, you can incorporate fresh, local ingredients into your recipe! Speaking of which, Max and I made a pact last weekend: We vowed that for each meal we cook at home from now until whenever our garden runs out of produce (don’t ever see that happening), we’ll use at least one vegetable/herb from the garden in each recipe. For the tacos, we ended up using our first poblano peppers of the season! Funny, seeing as how we had no idea what kind of peppers we were growing in the first place. Thank goodness my mom was able to clarify 🙂 I’m not a fan of spicy foods, but I now know that the poblano is less spicy than a jalapeno—something I can definitely handle in a fruit salsa or coleslaw!
Fish tacos are oh-so simple, and they are pretty much impossible to mess up. Just saute up some fish, throw together some fresh fruits and veggies, and voila! A delicious weeknight fiesta. Arriba, arriba!
Tilapia Tacos with Peach Slaw
- Tilapia fillets (depends how many you are cooking for—we had about eight fillets for four people…two of them were men who eat A LOT)
- Mexican seasoning/marinade (anything sort of seasoningwill do for this…it’s just to give the fish a little flavor)
- 2 peaches, chopped
- 1/4 red onion, chopped
- 2 poblano peppers, diced
- 2 tablespoons lime juice
- 3/4–1 cup coleslaw or red cabbage
- Fresh cilantro
- Cotija cheese, crumbled
- Place tilapia fillets in a large baggie; season and set aside.
- In a medium mixing bowl, stir together chopped peaches, onion, peppers, lime juice, and coleslaw. Note: You can use as little or as much coleslaw as you like. I just used it for texture, so the fruit/veggies were much more prominent in my mixture. Set aside.
- Warm tortillas, either in the oven (250 degrees F) or the microwave. If you used a dry seasoning for the tilapia, heat 2 tablespoons of olive oil in a skillet on medium heat. If you used a marinade, just heat the skillet on medium heat. Place fillets in skillet, and place lid on, cooking until fish is cooked through and flakes with a fork.
- Assemble tacos, placing fish and peach slaw on the tortillas, then topping with cilantro and cheese.