Fish Tacos with Peach Salsa

1 lb white fish
1/2 cup brown rice
1 cup water
salt and pepper
2 peaches diced into 1/4 inch cubes
1 cup tomato diced into 1/4 inch cubes
juice from 1 lime
1 cup cilantro, washed and chopped
1 small red onion 1/4 inch diced
1 TBSP cider vinegar
1 jalapeno fine diced – no seeds
2 cups red cabbage cut into 2 inch long and 1/8 inch wide strips
6 corn tortillas

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Preheat oven to 375

Combine rice and water in pot with lid and bring to boil – turn to low heat and cook for 15 mins or until all water is gone

Place your fish in a glass baking dish. Sprinkle fish with salt and pepper and bake for 20-25 minutes, or until fish is flaky

Combine peach, tomato, onion, cilantro,lime juice, vinegar and jalapeno for salsa – add salt to taste

Massage cabbage with 1 tsp salt until wet

Heat tortillas in oven for 2 minutes

Serve by placing fish in tortillas and top with salsa and cabbage and rice on side – feel free to add your favorite hot sauce.

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

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