Fish Tacos with Corn & Necatrine Salsa
Today, we’re bringing Taco Tuesday next level. Our fresh Fish Tacos with Corn & Nectarine Salsa are quick, colorful, and LOADED with flavor. Tender, flaky fish with a crispy sear, topped off with a sweet and zesty salsa, makes for an unforgettable dish you’ll enjoy all summer long.
This post is in partnership with Raley’s O-N-E Market. All opinions expressed are our own.Jump to Recipe
Beyond making simple and delicious meals, Stephen and I are passionate about sourcing our ingredients seasonally, and locally, whenever possible. We strive to support our community farmers which, in turn, helps our suppliers and economy. That is why we were thrilled to learn about the newest project coming to the Raley’s line of grocery stores: the Raley’s O-N-E Market.
Not Your Average Market
The Raley’s O-N-E (standing for Organic, Nutrition, Education) Market, located in Truckee, California, is a store unlike any other. It is comprised of highly curated, sustainably sourced, and wholesome products designed to provide consumers with healthier options. They have all your everyday items, made with better-for-you ingredients. Want produce? Just delivered from local farms. Fresh seafood? How about wild, sustainably caught, and 3rd party certified? Craving chips, ice cream, and soda? They’ve got it too – minus the artificial colors, sweeteners, and high fructose corn syrup. The Raley’s O-N-E market sets out to guide consumers towards healthier options by offering healthier options right at your fingertips.
In addition to their products, Raley’s O-N-E has created color coded signage to help guide consumers towards healthier options. Tags notify customers about products meeting special dietary needs (whole grain, gluten free, dairy free, vegan, etc.) as well those as high/low in added sugar. The store also has an on-site dietitian to assist customers with food selection and answer any questions that may arise during the trip.
Fresh Fish Tacos
After having a chance to visit the store ourselves, we couldn’t wait to get shopping, and cooking! This recipe was created using 100% ingredients from the Raley’s O-N-E Market. We sought out seasonal produce and fresh fish just delivered that morning to bring you a simple, and flavorful, summer dish.
Fish – we selected wild caught Hawaiian mahi mahi for it’s mild flavor and firm, yet buttery texture, perfect for tacos. You can sub cod, halibut, or any favorite white fish in its place. Not into fish? Chicken is another tasty substitute.
The Perfect Sear – The key to getting a good crispy sear (without overcooking your fish) is to ensure your pan is hot BEFORE placing your fish. A properly preheated and oiled pan will ensure a good sear without sticking. We recommend using a cast iron skillet and using a high heat oil like avocado oil for best results.
Fruit – Nectarines offer a sweet and tart combo that lends itself perfectly to fruit salsa. Peaches, plums, cherries, and kiwi can offer other fun and fruity variations! Another summertime favorite is our Strawberry Mango Salsa.
Veggies – we used a mix of bell peppers and corn but any fresh veggies will do. Zucchini, crookneck squash, and tomatoes, are other delicious additions.
Fish Tacos with Corn & Nectarine Salsa
- 1 lb mahi mahi can sub with cod or halibut
- 1/2 tsp each, garlic powder and seasoned salt
- 1/4 tsp each, smoked paprika and cayenne powder
- 1 tbsp avocado oil for searing
Corn & Nectarine Salsa
- 1 cup corn kernels frozen, canned, or freshly steamed
- 2 nectarines diced
- 2 bell peppers, any color diced
- 2 cups shredded red or green cabbage
- 1/4 cup green onions diced
- 1 jalapeño pepper diced
- 1/4 cup cilantro lightly chopped
- 3 tbsp freshly squeezed lime juice
- 1 tbsp olive oil
- 1 tsp honey optional
- 1/8 tsp each, salt and pepper
- corn or flour tortillas
- extra lime wedges and jalapeno slices for garnish
- Add corn kernels, diced nectarines, peppers, cabbage, green onions, and jalapeño to a mixing bowl. Add lime juice, olive oil, honey, salt, and pepper, and toss until well combined; set aside.
- Mix together dry seasoning for fish and sprinkle generously over both sides.
- Heat a cast iron skillet and avocado oil over medium high heat. Once heated, place fish skin side down (if skin still attached) and cook for 4 minutes on the first side, and 2-3 minutes on the second side, or until done. Fish should be opage and flake easily.
- Allow fish to rest for a few minute to cool slightly. Using a fork or your fingers, break fish into bite sized pieces.
- Warm tortillas over stovetop flame until lightly golden. Immediately top with fish and salsa. Add additional squeezes of lime as desired. Enjoy!