Fabulous Fish Tacos with Fiery Peach Avocado Salsa

shared from summertomato.com by Elyse Kopecky

Ingredients

• ¾ pound Pacific cod, or other mild white fish like rockfish, tilapia, halibut*
• 1 tbsp olive oil
• 1 tsp dried oregano**
• 1 tsp chili powder
• ½ lemon, thin slices
• 4 sprigs fresh cilantro
• sea salt
• pepper
• 4 tortillas (I buy locally made stone-ground corn tortillas)

Other Ingredients

• 1 large avocado, diced
• 1 juicy peach, diced
• 1 pint cherry tomatoes
• 2 Tbsp cilantro, minced
• 1 Tbsp fresh lime juice
• 1 large clove garlic, minced
• 1 jalapeño, minced (for mild salsa remove seeds)
• ½ tsp salt
• ¼ tsp fresh ground pepper

Preparation

Preheat oven to 450 degrees.

Divide fish on two squares of parchment paper and drizzle with olive oil. Sprinkle fish with oregano, chili powder, sea salt and pepper. Place lemon slices and cilantro sprigs on top of each fillet.

Fold parchment over fish to create packets. Roll edge of paper to tightly close each packet. Place on rimmed baking sheet. Roast in oven until parchment puffs up and browns lightly,12 – 15 minutes (depends on thickness of filet).

In a large bowl toss together avocado, peach, cherry tomatoes, cilantro, lime juice, garlic, jalapeño, salt and pepper. Taste and add more jalapeño (if you’re brave) and/or salt and pepper.

Warm tortillas in the oven (wrap in foil) or in a frying pan on the stovetop with a drizzle of olive oil.

Remove fish from oven and carefully cut open packets. Insert fork into thickest portion to check for doneness. Fish should flake easily and be opaque in color. If it needs a few more minutes, reseal parchment packet and place back in oven, but be careful not to overcook.

Top warm tortillas with pieces of baked fish and a heaping spoonful of salsa. Chow immediately.