Halibut Tacos with Peach, Corn & Bean Salsa

There are a million different ways to make fish tacos, but this is one of my favorites! It is super easy and can serve as a baseline for you to get creative.

Serves 4

Ingredients:

For the Fish Tacos:

• 1 lb Halibut or other flaky white fish filets

• Salt and pepper to taste

• 1 tablespoon Olive Oil

• 8 small Corn or flour Tortillas

For the Peach, Corn, and Black Bean Salsa:

• 2 ripe Peaches, diced

• Corn (I prefer fresh and if you have time you could char the corn too, but canned will work!)

• 1 can of Black Beans, drained and rinsed

• Fresh cilantro, chopped

• 1 tablespoon of Apple Cider Vinegar

• Salt and pepper to taste

For the Cabbage Slaw:

• Purple Cabbage (or your favorite slaw mix), thinly sliced

• Fresh Cilantro, chopped

• Juice of one Lime

• Drizzle of Honey

• Salt and pepper to taste

For the Spicy Yogurt Sauce:

• 1/2 cup plain Greek yogurt

• 2 tablespoons Sriracha (adjust to taste)

• Juice of ½ - 1 lime

• Salt to taste

Instructions:

1. In a mixing bowl, combine the diced peaches, corn kernels, black beans, cilantro, apple cider vinegar, salt, and pepper. Gently toss to combine. Set aside to allow the flavors to meld.

2. In another bowl, mix the thinly sliced cabbage, chopped cilantro, lime juice, salt, and pepper. Toss well to coat the cabbage. Set aside.

3. In a small bowl, whisk together the Greek yogurt, sriracha, lime juice, and a pinch of salt. Taste and adjust the sriracha amount to your desired level of spiciness. Set aside.

4. Season the fish filets with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add the fish filets and cook for about 3-4 minutes per side, or until they are cooked through and easily flake with a fork. Remove from heat.

5. Using tongs, carefully char each tortilla over an open flame on the stove until they develop a slight char and are heated through. You can keep them warm in aluminum foil in the oven. If you do not have a gas stove you can just heat the tortillas in a pan or in aluminum foil in the oven.

6. Place a generous spoonful of the sriracha yogurt and cabbage slaw onto each tortilla as the base. Top with pieces of cooked fish. Spoon the peach, corn, and black bean salsa over the fish. Garnish with extra lime juice and cilantro.

Enjoy!