Spicy Lemon Fish Tacos
You don't need to get take-out when you can make delectable fish tacos right at home. This recipe combines tart lemon with a touch of spice to add flavor to the fish, with a peach-lime salsa to top it all off.
- 3 tablespoons butter melted
- 1 lemon zest & juice
- 1 teaspoon red chilli flakes
- 1 clove garlic minced
- 1/2 teaspoon Kosher salt
- 3/4 pound tilapia fillets or haddock
- 1 peach peeled & chopped
- 1 lime juice & zest
- 1/4 cup cilantro leaves chopped
- 1/4 cup red onion thinly sliced
- 1/2 jalapeño pepper seeded and minced
- Kosher salt to taste
- 8 hard corn taco shells warmed
Melt the butter in a skillet at a medium setting. When the butter is hot, add the lemon zest and juice, garlic and chilli flakes.
Saute for 1-2 minutes, until fragrant. Add salt to taste.
Add the fish, and cook for 8 to 10 minutes, until the fillets are golden brown on both sides.
The fish should be flaky. Remove the fish from the skillet and set aside on a plate, pouring any juices left in the pan over it. Break into pieces with a fork.
Add all the ingredients to a small bowl and toss together.
You can make this the night before and leave in the fridge, covered, to allow the flavors to mix together more thoroughly.
Assemble the tacos by layering the fish and salsa.
Squeeze lemon or lime on top if you wish.