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+ servings
Overhead shot of fish tacos with corn & nectarine salsa
Print Recipe
5 from 3 votes

Fish Tacos with Corn & Nectarine Salsa

Cripy, seared fish, zesty salsa, and a warm tortilla make this an unforgettable summertime dish!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mexican
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
  • 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