Blackened Fish Tacos with Peach Salsa

Blackened Fish Tacos with Peach Salsa

Wow! These fish tacos are juicy, spicy, and delicious, and topped with a sweet and fresh homemade peach salsa. You’ll be so enthralled with the flavors, you won’t even miss the wrap—that’s right, these tacos are on lettuce leaves!

80 Day Obsession Containers: 1 red, 1 green, 1 blue, 1 tsp

Yields: 4 servings

Tacos Ingredients:

  • 1.5 lbs tilapia fillets
  • 2 teaspoons smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 Tbsp cumin
  • ½ tsp salt
  • ¼ teaspoon cayenne pepper
  • 3 Tbsp coconut oil or olive oil

Homemade Salsa: (Note: You can purchase pre-made peach salsa with clean ingredients)

  • 1 peach, diced
  • 2 tomatoes, diced
  • ½ lime, juiced
  • cilantro, to taste

Toppings:

  • Kale and cabbage slaw
  • Avocado
  • Lettuce leaves, for wrapping (bib, romaine, butter)

Directions:

  1. Dice peach and tomato. Mix in a bowl with lime juice and cilantro. Let sit.
  2. Meanwhile heat a pan over medium heat with coconut oil.
  3. Cut fish into sections.
  4. Mix paprika, garlic powder, oregano, onion powder, cumin, salt, and pepper in a bowl.
  5. Rub mixture onto fish and place in oil.
  6. Cook 3-5 minutes on each side. May need to add more oil when flipping to get that browned look.
  7. Remove from heat and cut into small pieces.
  8. Assemble with a lettuce leaf, slaw, blackened fish, peach salsa and chipotle lime dressing.
  9. Enjoy!

Chipotle Lime Dressing

Ingredients:

  • ½ cup red wine vinegar
  • ¼ cup honey
  • 2 tsp Dijon mustard
  • 1 chipotle pepper in adobe sauce (not the entire can, just 1)
  • 1 tsp lime juice
  • ½ tsp paprika
  • 2 tsp. minced garlic
  • ¼ tsp onion powder
  • ½ tsp dried oregano
  • ½-1 tsp salt
  • ½ tsp ground pepper, to taste
  • ½ cup extra virgin olive oil

Directions:

  1. All all of the ingredients to a blender except olive oil and puree.
  2. Slowly add olive oil into the top of the mixture while mixing over low speed.
  3. Enjoy and store in an airtight container in the refrigerator for up to 14 days.