Delicious and healthy, this summer dish is sure to please a crowd.
Recipe reprinted with permission from Gena Knox. To learn more about cooking with fresh peaches, visit GenaKnox.com.
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon ground coriander
2 teaspoons olive oil
680 g fresh salmon, halibut, catfish, or your favourite fish
1½ cups diced fresh peaches
1 firm, but ripe avocado, diced
¼ cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
½ small jalapeño, minced
Juice of 1 lime, about 3 tablespoons
Set EGG for direct cooking at 204°C/400°F.
In a small bowl, combine cumin, sugar, and coriander. Brush fish with olive oil and sprinkle with spice mixture. Grill fish on oiled cooking grid for 3-5 minutes per side until cooked to your liking. Char tortillas on cooking grid, about 10 seconds on each side.
Serve tacos with fresh salsa and desired toppings – cheese .. etc.
Makes 4 servings
Combine salsa ingredients in a medium bowl and refrigerate until ready to use.