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.