Grilled Fish Tacos with a refreshing Peach Salsa. Summery and light with a little bit of heat. The perfect combination! Dairy Free and Vegan adaptable.
Active Time: 10 mins | Total Time: 1hr 35mins | Serves: 4-6
Ingredients
For the Fish
- 3 tbs. butter, melted
- 1 fresh lime, juiced
- 1 tbs. honey
- 1 small clove of crushed garlic
- 1/2 tsp. sea salt
- 350 grams tuna
For the Peach Salsa
- 1 peach, chopped
- 1/4 cup coriander, roughly chopped
- 1/4 cup red onion, diced OPTIONAL – half a jalapeno pepper, seeded and finely chopped
- lime juice and sea salt to taste
Toppings and Other
- Corn tortillas
- mayonnaise
- 1 avocado, diced
- 1 fresh lime to squeeze into the mayonnaise
Short Instructions
Step 1
Defrost the tuna until thawed. Preheat the oven to 200 degrees celsius. Whisk the butter, lime juice, honey, crushed garlic, and salt together.
Step 2
Place the tuna in an oven-safe dish. Pour sauce over the top, and bake for 15 minutes. Thoroughly toss all the ingredients listed to make the salsa.
Step 3
Remove fish from the oven, flake into bite-sized pieces, and toss with sauce left in the dish. Bake for another 5 minutes so the sauce soaks into the fish.
Step 4
Assemble the tortilla with tuna pieces, peach salsa, and additional toppings to your liking. Enjoy!
