My friend and culinary maven, Vivian Howard, loves a fish taco. We’ve never really talked about this, but I do too. I once went to a restaurant in VA Beach two nights in a row to get their fish tacos. I think this one would actually tickle Viv’s fish taco fancy. It’s inspired by her flavor profiles and her own peach salsa which she pairs with a big ole pork roast in her book Deep Run Roots. If you don’t have a copy, your life is missing a couple of stellar moments. It just won the Southern Book Prize.
This is a quick and easy meal that celebrates summer and the bounty of flavors it brings forth. Go to the Farmers Market, your local fishmonger, and make this a farm and water to table meal. There is sweetness from the fruits and earthy spices along with creamy avocado and tangy lime that blend together to make delicious bite after bite. You’re gonna wish you had made a triple batch and had an endless pit for a stomach.
You’ll likely have leftover salsa. I suggest pairing it with sweet potato tortilla chips, or regular ones in a pinch (or eat it in the kitchen by the spoonful while no one is looking). This could easily be an appetizer by switching out the tortillas for smaller ones or even dividing up the fish and salsa on tortilla chips served on a platter. Just thinkin’.
- 4 8 inch flour tortillas
- 2 tilapia filets
- ¼ tsp ancho chili powder
- ¼ tsp ground corriander
- ⅛ tsp garlic granules
- ⅛ tsp cumin
- ½ tsp salt, divided
- 1 lime, divided (see intructions)
- 1 peach, medium dice
- 1 cup watermelon, medium dice
- 1 cup fresh corn kernels
- 1 cup cucumber, medium dice
- 1 tbsp. chopped cilantro
- ½ finely chopped jalapeño
- ½ avocado, sliced
- 4 tsp sriracha sauce (or more to taste)
- Heat oven to 375. Place tilapia filets in a rimmed baking dish.
- In a small bowl mix the ancho chili powder, coriander, garlic granules, cumin, and ⅛ tsp salt. Sprinkle this over the fish.
- Zest the lime and set aside. Cut the lime in half, reserve one half and thinly slice the other (should have 5-6 slices). Place the lime slices on top of the fish. Cover the baking dish with tinfoil and bake for 25-30 minutes or until the fish is firm in the middle and flakes with a fork.
- While the tilapia is cooking, make the salsa.
- In a bowl large enough to hold everything, place the peach, watermelon, corn, cucumber, cilantro, jalapeño and ¼ tsp salt and mix well.
- When fish is ready, divide between four tortillas and top with ⅛ avocado, about ¼ cup Summer Salsa, and a tsp (or more to taste) of sriacha.
- Enjoy and know that in December you'll be dreaming of these fresh flavors.