Fresh tree ripened peaches make this recipe, so if possible purchase from a local grower. Peaches purchased at the grocery store were most likely picked earlier, for transport before they had a chance to tree ripen, making their flavor pale in comparison to peaches that have a chance to fully develop on the tree. The difference is startling.
A tip: habanero peppers are HOT. Don’t let their cuteness fool you. If heat is not your thing, please substitute jalapeno. Habaneros, in addition to being hot, are also deliciously fruity and flavorful. But remember a little goes a long way. NO, I did not use all the habanero in this photo, rather a half of one pepper, very finely minced, and it was still quite hot. So add and gauge carefully according to your preferences. And remember peppers, even the same kind, will vary slightly in heat, so I always taste a tiny piece before using in recipes. Remember also to remove the seeds and wash your hands after handling them.
Gently rub the peaches with a kitchen towel or paper towel to remove the peach fuzz. Dice. Add the diced onion, minced habanero, cilantro and lime and refrigerate until ready to serve. This is best prepared the day of use.
The flavorful adobo sauce that the chipotles are bathed in, is also utilized in the marinade. Save the rest of the can by dividing the left over chipotles in to small Ziplock backs and freeze for another use.
Marinate the fish for at least an hour or overnight.
If not using right away, divide the left over chipotles in to small Ziplock bags and freeze for another use.
Grill fish on a hot grill for several minutes to sear each side. Using a metal spatula, move to a cooler spot on the grill or lower heat to medium, cover and cook to desired done-ness. Squeeze with lime.
If assembling, use skewers to make it easier to keep them upright.
- 1 to 1 1/2 pounds grill-able fish, at least an inch thick (halibut, Alaskan cod, sea bass, black cod, black rock fish, Mahi Mahi)
- 8-12 x 6 inch tortillas ( corn-flour mix) Grilled
- lime for garnish
Chipotle Marinade Ingredients:
- 2-3 large garlic cloves
- 2 -3 whole chipotles
- 1 T adobo sauce ( from the can of chipotles)
- 4 T olive oil
- zest from one lime
- 1 T lime juice
- 1 tsp ground coriander
- 1 T ground cumin
- 3/4 tsp kosher salt ( more to taste)
- cracked black pepper
Cilantro Peach Salsa Ingredients:
- 2 1/2 C diced -just ripe peaches ( about 3-4 peaches)
- 1/4 C finely diced red onion
- 1- 2 tsp minced habanero ( or use jalapeño for less spicy)
- 1/2 C chopped cilantro ( tender stems ok)
- 1/8 C fresh lime juice, or more to taste
- 1/8 tsp kosher salt or more to taste
- 1 tsp sugar
While fish is marinating make the Cilantro Peach Salsa. Very gently, rub the peaches with a towel to remove fuzz, keeping the skin intact. Dice and place in medium bowl. Half and seed the habanero, and mince as small as possible. Sprinkle only 1 teaspoon of habanero, over the peaches ( about 1/3 of the habanero). You can always add more, so start conservatively. Add the rest of the ingredients, and gently fold them together. Obviously you want to spread the habanero evenly through the salsa, but at the same time, try not to over mix.
Grill the fish over high heat to get a nice sear on both sides. Make sure grate is clean and oiled and use a metal spatula. After a few minute on each side, move to a cooler spot, or turn heat down to medium, cover grill and finish cooking until its cooked to your desired done-ness. You could also finish in the oven. Give a good squeeze of lime, and taste for salt, adding if necessary.
Give the tortillas a quick sear on the grill.
Either assemble the tacos by placing the fish in the tortillas and topping with peach salsa. Skewer to keep closed. Or serve family style on a platter with stacked tortillas wrapped up in a towel, extra lime and cilantro. You could also serve sliced avocado and/or crumbled queso fresco cheese and your favorite hot sauce. I like Tapatio.