Soft Fish Tacos with Farmer’s Market Salsa

Stop by the farmer’s market on the way home and these garden-fresh fish tacos will be on the table in no time. Other fish, such as halibut, snapper and flounder, can be used in place of the cod. 

Serves 4


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    For the salsa:

    1/2 cup fresh corn kernels, cut from one medium ear

    1 small orange bell pepper, cut into 1/4-inch dice

    1 small peach, pitted and cut into 1/4-inch dice

    1/2 seedless cucumber, peeled and cut into 1/4-inch dice

    1 plum tomato, seeded and chopped

    1 small jalapeño pepper, finely minced

    2 tablespoons chopped fresh cilantro

    1 tablespoon fresh lime juice

    1/2 teaspoon salt

    For the fish:

    3/4 teaspoon ground cumin

    1/2 teaspoon chili powder

    1/2 teaspoon salt

    1/4 teaspoon ground black pepper

    1 1/2 pounds cod fillets, cut into 12 3-inch pieces

    2 tablespoons olive oil

    12 soft corn tortillas

    Mexican crema or sour cream for serving


    1. Combine the salsa ingredients in a medium bowl. 

    2. Combine the cumin, chili powder, salt, and pepper in a small bowl. Rub mixture evenly over fish. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot. Add half of the fish pieces and cook, turning once, until fish flakes easily with a fork, 6-8 minutes. Repeat with remaining fish. 

    3. Heat tortillas according to package directions. Top each tortilla with 1 piece fish, salsa, and crema. Serve immediately.