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.
Allergen Note: Contains milk, fish.
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.
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.
In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes.
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.
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.
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.