Thursday, March 6, 2014

Fish Tacos with Peach Apricot Salsa

Fish Tacos with Peach Apricot Salsa



  • 1 cup chopped fresh or frozen peaches
  • 3/4 cup seeded, chopped cucumber
  • 1/3 cup chopped red pepper
  • 3 tablespoons sliced green onion
  • 3 tablespoons chopped cilantro
  • 2 tablespoons lime juice
  • 3 tablespoons Smucker's® Orchard's Finest® Coastal Valley Peach Apricot Preserves
  • 1 teaspoon chopped chipotle pepper, or to taste
  • 1/2 cup sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon lime juice
  • 1/8 teaspoon adobo all purpose seasoning
  • 1 pound firm white fish, such as cod, tilapia, haddock or pollock
  • 1 tablespoon lime juice
  • Salt and pepper
  • Adobo all purpose seasoning
  • 8 corn tortillas
  • 1 1/2 cups finely chopped nappa cabbage
  • Lime wedges


  1. STIR together chopped peaches, cucumbers, red pepper, green onion, cilantro, lime juice, preserves and chipotle pepper in medium bowl. Stir together sour cream, cumin, lime juice and seasoning in small bowl.
  2. HEAT grill to medium high heat. Brush remaining lime juice over fish. Season with salt, pepper and seasoning. Grill 5 to 6 minutes or until just cooked through.
  3. HEAT tortillas in skillet or on griddle about 30 seconds or until soft and hot, turning several times. Place on serving plate. Divide fish evenly and place on each tortilla. Top with a dollop of sour cream mixture, cabbage slices and Peach Apricot Salsa. Serve with lime wedges, if desired.

***we didn't use the adobo all purpose seasoning, we baked the fish and we also shredded the fish once it was cooked.***

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