Delicious and healthy, this summer dish is sure to please a crowd.
Recipe reprinted with permission from Gena Knox. To learn more about cooking with fresh peaches, visit GenaKnox.com.
Ingredients
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon ground coriander
- 2 teaspoons olive oil
- 1½ pounds fresh salmon, halibut, catfish, or your favorite fish
- Corn tortillas
- Lime wedges
Salsa Ingredients
- 1½ cups diced fresh peaches
- 1 firm, but ripe avocado, diced
- ¼ cup thinly sliced red onion
- 2 tablespoons chopped fresh cilantro
- ½ small jalapeño, minced
- juice of 1 lime, about 3 tablespoons
Instructions
Set EGG for direct cooking at 400°F/204°C.
In a small bowl, combine cumin, sugar, and coriander. Brush fish with olive oil and sprinkle with spice mixture. Grill fish on oiled cooking grid for 3-5 minutes per side until cooked to your liking. Char tortillas on cooking grid, about 10 seconds on each side.
Serve tacos with fresh salsa and desired toppings. (cheese, etc.)
Makes 4 servings