Monday, February 19, 2018

Honey Chipotle Roasted Fish Tacos with Peach Salsa

This is a sponsored post. I was compensated financially to write about California Cling 
Peaches. All opinions, thoughts, feelings about canned peaches are my very own.

My Instagram feed is currently flooded with folks frolicking on tropical beaches, 
and I have to admit I’m a little jealous. Clad in slippers and wool, I stare out onto a 
snow-covered front yard, and the only things frolicking are the brave birds, happily 
eating up the food I put out for them. How I wish I could trade in my boots for sandals, 
my shower for a swim-up bar, and the snow for some sand. And, everyone seems to 
be eating tacos on their tropical vacations, which makes me crave the sun and the 
beach even more. Seeing as I can’t transport myself to a place where the cold doesn’t 
hurt my face, I made my own fish tacos with a delicious peach salsa and pretend 
there isn’t another month of winter left.

My barbecue is buried under a foot of snow, so there will be no grilling happening 
here for a good while, so roasting the fish for these tacos is where it’s at. We need 
to talk about the marinade for a moment because it is so awesome. You can’t go 
wrong with chipotle anything in my books, and here the heat is tempered by the 
sweetness of the honey and the zing of lime juice. Not only does it add loads of 
flavour to the fish, it makes it incredibly tender. Succulent comes to mind. If you 
have cats, they will harass you for a taste, just a heads up. Use whatever meaty 
fish you can get your hands on. I love local steelhead trout, but sockeye salmon, 
halibut or snapper would be excellent too.

While the salmon does its thing in the oven, it’s salsa time!  I used canned  
California cling peaches for the base of my salsa because canned peaches maintain 
their shape and firmness better than fresh or frozen peaches, plus I love a little 
sweetness in my fish tacos. Canned peaches are higher in antioxidants and 
Vitamin A and are nearly four times higher in Vitamin C and 10 times higher in 
folate than fresh peaches. Not only are these tacos tasty, but nutritious as all 
heck. And pretty! Just look at that plate! I also love using California cling peaches 
in my salsa because they are grown and canned on family farms. These peach 
farms adhere to the highest agricultural and safety standards, ensuring that only 
the freshest peaches make it to shelf. Because my love of peaches runs so deep, 
I think it would be pretty amazing to tour one of these farms one day. Just putting 
it out to the universe!

Like any good salsa, be sure you taste and adjust the seasoning with sufficient lime and 
salt. Fish really benefits from a hit of acid and salt, so don’t be shy with either. Load the 
tacos up as you like. In my world this means avocado and feta cheese, with more lime
 juice. I love how the sweetness from the peach salsa plays off of the spiciness of the 
fish, and believe me, it’s easy to devour a few tacos in one sitting. Seeing as I can’t 
hop a jet plane to someplace hot, this is the next best thing.

Honey Chipotle Roasted Fish Tacos with Peach Salsa

3 Tbsp olive oil
juice and zest of 1 lime (about 2 Tbsp of juice)
2 tsp liquid honey
1 tsp ground chipotle powder or chili powder
1/2 tsp salt
1 500 g (1 lb) steelhead trout fillet (can also use sockeye salmon, halibut, snapper, etc.)
1 (398 mL/14 oz) can of sliced California cling peaches packed in water, drained and chopped
1/2 cup red bell pepper, diced small
1/2 cup cucumber, diced small
1/2 cup fresh basil, chopped
1/2 cup fresh cilantro, chopped
1/4 cup red onion, minced
half jalapeno pepper, seeds removed, minced
fresh lime juice, to taste
salt to taste
To serve
8 flour or corn tortillas
avocado, diced
feta cheese, crumbled
fresh lime wedges

Preheat the oven to 400F. Whisk together the olive oil, lime juice and zest, honey, 
chipotle powder and salt in a medium bowl. Pat the fish dry and place in a baking dish. 
Pour the mixture  over the fish and let stand at room temperature for 15 minutes. Bake 
for 15 minutes. Remove from the oven and let cool for several minutes then flake the 
fish with a fork and gently combine it with any pan juices. Try to keep the flakes fairly 
large. Cover and keep warm.
While the fish is cooking, make the salsa by combining all of the ingredients in a 
medium bowl. Season to taste with lime juice and salt.
Warm the tortillas by wrapping the stack in foil and placing in the oven until hot. If the
 fish has cooled down, warm it up in the oven. Assemble the tacos with the fish, salsa, 
avocado, feta and finish off with a squeeze of fresh lime. East immediately and eat often!


  1. Drooling! This recipe has my taste buds dancing about in a frenzy like a big ol’ goofy Labrador Retriever when it’s treat time! I know ‘cause I have one. I know ‘cause he bolts down the stairs at the sound of cheese being snuck from the fridge. I know ‘cause he gazes at me lovingly whilst I devour some yummy dish. We are kindred spirits - well we are when it comes to being goofy. And when it comes to food!

  2. Looks delish!! I'll be trying this one with some chicken though as I'm highly allergic to fish.

  3. Oh yum! I can identify as I look out on my own yard full of northern Alberta snow. You've got me fish taco dreamin'. The fish tacos sound like just the thing for supper tonight. I love the idea of peach salsa.


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