Salsa adds unique flavor to fish tacos

Robin McDaniel
Fish tacos offer versatility in the type of fish used and the kind of shells to hold them.

Fish tacos offer versatility in the type of fish used and the kind of shells to hold them.

When I first heard of fish taco’s, it didn’t sound like anything that would find its way into my kitchen or recipe book. At lunch at a local restaurant recently, however, I tried them, and, to my surprise, really liked them.

Wanting to try the dish at home, I turned to the Food Network and found a great recipe by Sandra Lee. As I often do, however, I fooled around with the recipe, which ended up meaning there are two recipes for fish tacos hidden in this one!

Sandra Lee’s recipe calls for halibut. I used tilapia. She recommends corn tortillas, but I used regular taco shells. You will find that both taco shells and tortillas, both corn and flour, are called for in recipes for fish tacos, so you can surely pick what you like the best!

The kick to this recipe is the peaches added to the salsa. It gives it a unique and delicious taste.

Don’t wait as long as I did to try these tasty tacos. The recipe is from Sandra Lee and the Food Network.

Halibut Tacos with Peach Salsa

1 lb. halibut

1 packet (1ounce) hot taco seasoning mix

2 cups mild chunky salsa

1 cup frozen peaches slices, thawed and chopped

1 tsp. ground allspice

8 large yellow corn tortillas, warmed

1 package (8 oz.) coleslaw mix

Set up the grill for direct cooking over medium heat and oil the grates. Place halibut on a plate and rub with taco seasoning. Cover with plastic wrap and cure in the refrigerator for 30 minutes.

Place the halibut on the grill and cover. Cook for about 4 minutes per side, or until the fish flakes easily with a fork. Remove from the grill and let stand 10 minutes.

In a medium bowl, combine salsa, peaches and allspice.

Cut the halibut into bite-size pieces. Place halibut in warmed tortillas (or in taco shells) and top with salsa and coleslaw mix. Serve warm.

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