Fish Tacos w/ Peach-Avocado Salsa

These fish tacos are easy, healthy, and tasty; everything I’m looking for in a weeknight dinner.  The rice I served alongside was also simple and served as X’s taco filling as well.

I steamed brown jasmine rice in a rice cooker with just water and salt.  I had slow-cooker black beans in the freezer to add but you could easily use a can of black beans; be sure to drain and rinse either way.  When the rice was done, I added the rinsed beans, 1-2 T chopped cilantro, juice of 1 lime, and S&P to taste. . .Ta da, you have cilantro-lime black beans & brown rice!   X tried the fish and actually enjoyed it but he was not interested in the salsa at all, so he just had peaches on the side.  :-) 

Fish Tacos

1/4 C flour

1/4 C cornmeal

1/2 T mild chili powder

1/2 t onion powder

1/2 t garlic powder

S&P, to taste

3 4-oz white fish fillets (sole, snapper, tilapia, swai, halibut, cod. . .), sliced into strips

2 T grape seed oil

6 corn tortillas

Peach-Avocado Salsa for serving, recipe follows

Mix together flour, cornmeal, chili powder, onion powder, garlic powder, and S&P in a shallow dish.  Dredge the fish into the seasoned flour mixture.

Heat the oil in a large skillet over medium-high heat.  Once heated add the floured fish and cook until golden brown on both sides, about 3-4 minutes per side.

Serve the fish in warmed corn tortillas with peach-avocado salsa.

Peach-Avocado Salsa

1 peach, peeled and diced

1 tomato, diced

1 serrano chili, minced

1 T cilantro, chopped finley

4 green onions, thin sliced

1 avocado, diced

Juice of 1 lime

Pinch of salt

Mix everything together and serve with fish tacos.