Grilled Fish Tacos with Peach Salsa

This quick dish is the perfect celebration of late summer and its abundance. Light, but full of flavor, everyone will love these tacos. Serve these family style and let everyone make their own!

Makes 8 tacos
1 (10-ounce) package wild-caught Alaskan cod fillets, thawed
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Chipotle Pepper
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Garlic Granules
  Natural Grocers Brand Organic Extra Virgin Coconut Oil, for greasing grill grates
8 organic corn tortillas
Peach Salsa
3 medium organic peaches, rinsed and diced (about 2 cups); or sub 2 cups defrosted organic frozen peaches, diced (or substitute organic stone fruit of your choice)
1⁄2 cup organic diced red onion
1 large organic jalapeño, stem and seeds removed, minced
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
  Juice of one organic lime
1 teaspoon Natural Grocers Organic Apple Cider Vinegar
2 tablespoons organic chopped cilantro
1 pinch (or more) of Natural Grocers Brand Bulk Organic Cayenne Pepper
1 organic avocado, sliced
1 cup organic cilantro leaves
1 organic lime, quartered
1⁄4 head organic cabbage, thinly sliced
1 small organic red pepper, stem and seeds removed, diced

Note: To make this recipe plant-based, use tempeh instead of fish.

  1. Preheat grill to medium.
  2. Mix the seasonings for the fish in a small bowl. Pat the fish dry and sprinkle the spice mixture over all sides of the fish, using your hands to press the spices onto the fish.
  3. Combine the salsa ingredients in a bowl and stir to combine. Taste and adjust salt and cayenne as desired.
  4. Prep the topping ingredients and arrange on a large platter.
  5. Scrub the grill grates and lightly grease with the coconut oil on a folded paper towel held with tongs. Place the fish on the grill grates, cover, and cook for 3-4 minutes, or until the fish easily releases from the grates and is nearly cooked through. Carefully flip the fish, taking care to place it on the grill so large pieces don’t fall through the grates. Cover and cook 1-2 more minutes, or until the fish is just cooked through. (Because the thickness of your fillets may vary considerably, use these times as suggestions and instead pay attention while cooking to remove the fish when it is just cooked through to avoid overcooking. Fish is cooked through when it is no longer opaque in the middle and flakes when a fork is inserted into the center and twisted.) Transfer the fish to a serving dish. Tent the fish loosely with foil and allow it to rest.
  6. Grill the tortillas on the grill, about 30 seconds per side until warm and pliable, transfer to the platter with the toppings, or a small plate.
  7. Use two forks to gently break the fish into pieces. Serve family style, allowing each person to load their own tacos.

Beer Pairing

Recommended Beer Style: Mexican Style Lager