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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 | 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!

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