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
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
- 1 avocado, diced
- 1 fresh lime to squeeze into the mayonnaise
Defrost the tuna until thawed. Preheat the oven to 200 degrees celsius. Whisk the butter, lime juice, honey, crushed garlic, and salt together.
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.
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.
Assemble the tortilla with tuna pieces, peach salsa, and additional toppings to your liking. Enjoy!