Fish Tacos with Corn & Nectarine Salsa
Cripy, seared fish, zesty salsa, and a warm tortilla make this an unforgettable summertime dish!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Mexican
Servings: 4 servings
Calories: 332kcal
- 1 lb mahi mahi can sub with cod or halibut
- ½ teaspoon each, garlic powder and seasoned salt
- ¼ teaspoon each, smoked paprika and cayenne powder
- 1 tablespoon 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
- ¼ cup green onions diced
- 1 jalapeño pepper diced
- ¼ cup cilantro lightly chopped
- 3 tablespoon freshly squeezed lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey optional
- ⅛ teaspoon each, salt and pepper
Other Ingredients
- 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!
Calories: 332kcal