Baked Fish Tacos with Peach and Jalapeño Salsa
Wrapping perfectly baked mahi-mahi fish with a sweet and spicy Peach, Corn, and Jalapeño Salsa, and Mexican Crema into a tortilla is a genius move that will make any fish-phobic person become a convert. Just wait.
I find cooking fish slightly annoying. Ok, really annoying. It’s easy to overcook. The leftovers suck. And it’s expensive. The only thing it really has going for it is that it is a lean source of protein that happens to be chock-full of Omega 3 fatty acids and cooks at a noticeably fast rate. So, maybe that’s three things, but who’s counting.
On top of this, whenever sweet and savory intertwine in a main dish, I often question whether it counts as dessert too. While some may consider this a “win” since you get a 2 for 1, I consider this a missed opportunity to have a real dessert. Thus, I rarely entertain the idea of incorporating anything sweet into a savory main dish.
Given my laundry list of reasons not to make fish or combine sweet and savory flavors, you may be wondering why these Baked Fish Tacos with Peach and Jalapeño Salsa are worth making. Or why I’m providing you this recipe at all.
Of course, I have my reasons. I firmly believe fish wrapped into a tortilla with fresh salsa and Mexican crema changes the fish game completely. Combine this with a fool-proof, hands-off baking method for perfectly flaky fish every time, and we have a quintessential weeknight meal that is drool-worthy and only requires 15-minutes of prep time. Plus, leftover cold fish tacos are delicious. No reheating is required.
“What grows together goes together” is never more true than in this Peach, Corn, and Jalapeño Salsa. The peaches add a sweet cooling mouthfeel that counteracts the spicy jalapeños, while the charred corn adds a welcomed smokey flavor. A healthy dose of lime brightens all the flavors, creating a smokey-sweet-spicy combination that keeps you coming back for more.
While I may have had my reservations about the fish and peach combination, the paprika, garlic, and butter-infused mahi-mahi and sweet peaches complement one another perfectly.
Possible Substitutions
MAHI MAHI. Halibut or Cod are excellent substitutions for Mahi Mahi.
SMOKED PAPRIKA. If you don’t prefer the smokey taste of smoked paprika, chili powder or sweet paprika are excellent substitutes.
PEACHES. If peaches aren’t in season, substitute mango or strawberries for peaches. Use whatever fruit looks best!
BUTTER. Substitute olive oil for butter, if desired.
FAQ’s about Baked Fish Tacos with Peach and Jalapeño Salsa
A white-flesh, mild, saltwater fish is the best choice. Mahi Mahi is my favorite, though cod is an excellent cost-effective choice.
You don’t. I suggest storing the tacos in the refrigerator in an air-tight container and eating leftovers cold.
Absolutely. Make the jalapeño peach salsa up to 1 day in advance.
More Citrus Recipes to Try
- Grilled Carrots with Jalapeño, Lime, and Cotija
- Simple Spinach Salad with Honey Lemon Dressing
- Citrus Pulled Pork Tacos with Garlic-Lime Sauce
- Three Bean Salad with Lemon and Dill
Baked Fish Tacos with Peach and Jalapeño Salsa
Wrapping perfectly baked mahi-mahi fish with a sweet and spicy Peach, Corn, and Jalapeño Salsa, and Mexican Crema into a tortilla is a genius move that will make any fish-phobic person become a convert. Just wait.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Ingredients
For the fish:
- 1.5 tablespoons butter, melted
- juice of 1 lime
- 2 garlic cloves, finely grated
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 2 (5-6 ounces each) mahi-mahi fillets or other white fish, thawed
For the peach and jalapeno salsa:
- 1 ear of corn, husked
- 2 medium peaches, peeled, pitted, and diced small
- 1 small jalapeño, minced
- 1/4 cup minced red onion
- juice of one large lime
- 1/8 teaspoon kosher salt
To serve:
- 4 corn or flour tortillas
- simple Mexican crema*
- lime wedges
Instructions
- Preheat the oven to 400°F (200°C).
- Marinate the fish. In a small bowl, combine the melted butter, lime juice, garlic, paprika, salt, and cayenne pepper. Pat the mahi-mahi fillets dry and place the fish in a small rectangular baking dish. Pour the marinade over the fish. Place an air-tight lid or aluminum foil on the baking dish and let the fish marinate in the refrigerator for 30 minutes.
- Char the corn. Meanwhile, preheat a heavy skillet over medium-high heat. While the skillet is preheating, hold the corn by the stem and place it upright on a cutting board. Using a sharp knife, starting from the top, and getting as close to the cob as possible, cut the kernels off of the cob. Rotate the cob clockwise on the cutting board as you cut strips of corn off of the cob from a top to bottom motion. Add the corn to the preheated skillet and saute, stirring occasionally, until the kernels are lightly charred, about 5 minutes. Once the corn is charred, remove the skillet from the heat and place the corn in a medium bowl to cool. Wipe the skillet out to warm tortillas in Step 6.
- Make the Peach and Jalapeno Salsa. Add the peaches, jalapeños, red onion, lime juice, and kosher salt to the bowl containing the corn. Toss to coat. Cover and refrigerate until ready to use.
- Bake the fish. Uncover the baking dish and place it in the oven. Bake the fish until it is firm to the touch and flakes easily, about 15 minutes. Once the fish is cooked, flake the fish with a fork in the baking dish.
- Assemble the tacos. Warm tortillas in the skillet used for the corn over medium-high heat. Top each tortilla with fish, salsa, and a simple mexican crema, if desired. Serve with extra lime wedges if you like.
Notes
SIMPLE MEXICAN CREMA. Combine 2 tablespoons mayonnaise, 2 tablespoons sour cream or yogurt, zest of 1 lime, and 1 finely grated garlic clove in a small dish. Dollop on top of fish tacos.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 438 calories
- Sugar: 11.4g
- Sodium: 820mg
- Fat: 11.4g
- Saturated Fat: 5.9g
- Carbohydrates: 49.9g
- Fiber: 8.3g
- Protein: 38.8g
- Cholesterol: 83mg
Keywords: Baked Mahi Mahi