Fish Tacos with Peach Salsa
  • 3 tablespoons butter, melted
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • 1 lb tilapia
  • 1 white peach, chopped
  • ¼ cup cilantro, chopped
  • ¼ cup chopped red onion
  • 1 small jalapeno pepper, seeded and minced
  • Juice of 1 lime
  • ΒΌ tsp salt
  • ¼ cup of the reserved butter mixture for the baked fish
  • 2 tablespoons mayonnaise
  • corn tortillas
  • avocado
  • cilantro
  1. If using frozen fish, follow package instructions for defrosting. Preheat the oven to 400 degrees F.
  2. Whisk the butter, lime juice, garlic and spices. Reserve ¼ cup of this mixture, and whisk it together with the mayonnaise. Set aside.
  3. Put the tilapia in a small oven-safe dish and pour sauce over the top. Bake for 15 minutes, then remove fish from the oven, flake into small pieces with two forks, and give it a good stir so it will absorb all the sauce. Bake 5 minutes longer until the fish is opaque.
  4. While fish is baking, mix all the salsa ingredients together.
  5. Assemble tacos and enjoy!
Recipe by Weavers Orchard at