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.

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Active Time: 10 mins | Total Time: 1hr 35mins | Serves: 4-6

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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!