Fish Tacos with Corn & Nectarine Salsa
Cripy, seared fish, zesty salsa, and a warm tortilla make this an unforgettable summertime dish!
Servings: 4 servings
Calories: 332kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 332kcal