These Chipotle Fish Tacos with Cilantro Peach Salsa are a burst of flavor with smoky chipotle-marinated fish, crisp cabbage, and a sweet and tangy peach salsa. Perfect for a quick and delicious weeknight dinner.
Ingredients: 1 lb white fish fillets such as cod or tilapia. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded cabbage. 1/2 cup crumbled queso fresco. Cilantro leaves for garnish.
Instructions: In a bowl, combine olive oil, minced garlic, minced chipotle pepper, ground cumin, smoked paprika, salt, and pepper to create a marinade. Coat the fish fillets with the marinade and let them marinate for 15-20 minutes. While the fish is marinating, prepare the Cilantro Peach Salsa. Heat a grill or skillet over medium-high heat and grill the fish fillets for 3-4 minutes per side or until they are cooked through and have grill marks. Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side. To assemble the tacos, place a portion of grilled fish on each tortilla, top with shredded cabbage, Cilantro Peach Salsa, and crumbled queso fresco. Garnish with fresh cilantro leaves. Serve immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 8 minutes
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