10 min active15 min total3 servings

Rock Cod Tacos with Peach Salsa

Local rock cod cooks in a flash, perfect for flaking into fresh fish tacos. Snap up the first peaches of the season for a surprisingly sweet salsa.

Ingredients Included

  • Yellow peach
  • Cilantro salsa
  • Lime
  • Shredded cabbage
  • Cilantro
  • Black beans
  • Tortillas
  • Rock cod
  • Blackening seasoning

You'll Need

  • Salt
  • Canola or vegetable oil
Allergen Note: Contains milk, fish.

Step 1

Pit and roughly chop the peach into small pieces. In a small bowl, stir together the chopped peach and cilantro salsa. Cut the lime into quarters. Add a squeeze of lime and a pinch of salt to the salsa.

Step 2

In a bowl, toss the cabbage with the juice of ½ lime and a pinch of salt. Slice the remaining lime into wedges for serving. Pick a handful of cilantro leaves and toss the stems.

Step 3

In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes.

Step 4

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.

Step 5

In a frying pan over medium heat, warm 1 tablespoon canola oil. Add the fish, sprinkle with the blackening seasoning, and season with a pinch of salt. Cook, flipping once, until the fish is firm and slightly charred, 3 to 5 minutes total.

Step 6

Place the tortillas on plates and pile with the fish. Drizzle with the peach salsa and top with a few cilantro leaves. Serve warm, with the lime wedges for squeezing, and the cabbage slaw and black beans on the side.
Find more recipes like this in the Good Eggs Weeknight Dinner Kit
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