Fish Tacos with Fruity Salsa

The kids and I drove over to Portland this morning, where Lola and I were able to have the day together, just the two of us. We went out to lunch, she got a grilled cheese, I got quiche Lorraine. Which then I quickly remembered how much I love quiche. Last summer was the summer of quiches, now this year, I haven't made a single one. Shame on me, I must share with you my quiche recipe. It's wicked good. After lunch we walked to the library, read some books. Went for a walk around the neighborhood. Got our hair cut and then stopped for marionberry milkshakes (smoothie for me) at Burgerville. It was a great day just the two of us. I didn't look at my phone once, except to quickly check on Hudson. No facebook, work email, Instagram, just two girls having silly conversations and eating ridiculously good food. 

I made these tacos with fresh kiwi nectarine salsa for my friends at The Fruit Company. Because basically, I could eat tacos, fresh salsa, guacamole all with a margarita every single summer day. Tacos are the perfect meal, especially with left overs. Steak the night before, thinly slice left overs. Chicken? Shred it. Grilled veggies, heat them back up with some spice. My favorite filler when low on ingredients and time is black beans. Straight from the canned, drained, slightly warmed with garlic and chunks of feta. 

Fish Tacos

  • 4 6-ounce white flaky fish fillets (such as Halibut or Cod)
  • ½ onion, thinly sliced
  • 10 cherry tomatoes, halved
  • 4 tablespoons olive oil
  • ¼ cup herbs of your choice (rosemary, thyme, oregano, basil all work nice)
  • kosher salt and freshly ground pepper

Kiwi Nectarine Salsa

  • kiwi, peeled and chopped
  • nectarines, peeled and chopped
  • ½ jalapeno, seeded and diced (add less or more, or leave out)
  • ½ red onion, chopped
  • ½ cup cilantro, chopped
  • 1 garlic clove, diced
  • 2 limes, juiced
  • sea salt and freshly ground pepper

Instructions

Fish Tacos

  1. Cut 4 sheets of parchment paper about 12x12" and place on a flat work surface. Divide sliced onions on each parchment paper. Top with tomatoes and herbs. Drizzle 2 tablespoons olive oil over top and sprinkle with salt and pepper. Place each fish fillet over top of the onions and tomatoes. Drizzle another 2 tablespoons of olive oil over the fish and season with more salt and pepper.
  2. Preheat oven to 400 degrees.
  3. Fold the parchment paper and crimp the edges tightly. Place the parchment pouches on a baking sheet and bake for 10-12 minutes. When the fish is done, make a slit on the top of the packets with a sharp knife. Being careful with the hot steam.
  4. Set aside and prepare your corn tortillas and toppings. When ready to serve, take a fork and begin to break the fish up, creating large flakes.

Kiwi Nectarine Salsa

  1. In a medium mixing bowl combine all ingredients and stir to combine. Taste and adjust seasonings, adding more garlic, cilantro, jalapeno or salt and pepper.
  2. To serve fish tacos, grill corn tortillas over medium high heat for 1-2 minutes per side until slightly brown. Top with purple cabbage, fish and kiwi nectarine salsa. Serve with a lime wedge.
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