Summer Fish Tacos With Peach Salsa and Smokey Chipotle Crema

Serves 4

INGREDIENTS

For the crema:

• 1 7oz container of greek yogurt (about 3/4 cup; can also use sour cream)

• 1 Tbsp + 1 tsp adobo sauce (from can of chipotles packed in adobo)

• Juice from 1 lime

• 1/2 tsp honey

• Kosher salt

For the salsa:

• Juice from 1 lime

• 2 tsp champagne vinegar

• 1/2 of a small jalapeno, minced

• 1/2 of a small shallot, minced

• 2 yellow peaches, diced into 1/4 inch pieces

• 1.5 cups sungold or cherry tomatoes, halved

• Kernels from 2 ears of white corn

• 2 Tbsp minced cilantro

• Kosher salt

For the fish:

• 2 tsp chipotle powder

• 2 tsp paprika

• 1 tsp kosher salt

• 1/4 cup + 2 Tbsp grapeseed oil, divided (or any neutral oil i.e. avocado, canola, etc.)

• Juice from 1 lime

• 1 lb skinless cod filet cut into 4-inch strips (can use any flaky white fish)

To build the tacos:

• 8 corn or flour tortillas

• Avocado, thinly sliced

• Green cabbage, shredded

• Pickled onions (optional)

• Lime wedges

METHOD

Make the crema:

1. In a small bowl, combine the greek yogurt, adobo sauce, lime juice, honey and a big pinch of kosher salt. Taste and adjust salt to preference.

2. Cover with plastic wrap and store in the fridge while you prep the rest of your components.

Make the salsa:

1. In a small bowl, combine the lime juice, vinegar, jalapeno and shallot and stir to combine. Allow to sit for ~10 minutes while you prep the rest of the salsa. This step will mute the raw flavor of the shallot and the heat of the jalapeno a bit.

2. In a medium bowl, stir together the peach, cherry tomato, corn, and cilantro. Add in the acid/shallot/jalapeno mixture along with 1/2 tsp kosher salt. Taste and adjust salt to preference.

3. Cover with plastic wrap and store in the fridge while you prep the fish.

Make the fish:

1. Whisk together the chipotle powder, paprika, salt, 1/4 cup of the grapeseed oil and lime juice in a rimmed baking pan. Add the pieces of cod and toss to coat in the marinade. Allow the fish to marinate for 15 minutes.

2. Preheat a non-stick skillet or grill pan over high heat for about 3 minutes, until very hot. Add the remaining 2 Tbsp grapeseed oil to the pan and then add in your fish, making sure to space them out enough so they brown. I cooked my fish in 3 batches.

3. Cook the strips of fish about 2 minutes per side over medium-high heat, or until just cooked through. Transfer to a plate and top with a sprinkle of kosher salt and lime juice.

Assemble the tacos:

1. Char your tortillas over an open flame on your stove top.

2. Top the tortillas with a dollop of the chipotle crema, a couple pieces of cod, a heaping spoonful of the peach + corn salsa, a couple slices of avocado, some shredded green cabbage and pickled red onions, if desired. Finish with a squeeze of lime juice and enjoy!