Chipotle Fish Tacos with Peach Salsa

Ingredients

The fish and tortillas

• 1 pound grill-able white fish (Mahi Mahi, Tilapia, halibut, Black cod, Snapper)
• 8 six-inch tortillas (corn-flour mix)
• to taste lime and cilantro (for garnish)
• to taste optional garnishes (grilled scallions, avocado, chipotle mayo, pickled onions)

The chipotle marinade

• 2–3 large cloves garlic
• 2–3 whole chipotles
• 1 tablespoon adobo sauce (from the can of chipotles)
• 4 tablespoons olive oil
• 1 zest lime
• 1 tablespoon lime juice
• 1 teaspoon ground coriander
• 1 tablespoon ground cumin
• ¾ teaspoon kosher salt (more to taste)
• to taste cracked black pepper

The peach salsa

• 2 ½ cups diced, just-ripe peaches (about 3-4 peaches)
• ¼ cup finely diced red onion
• 1–2 teaspoons minced habanero (or use jalapeño for less spicy)
• ½ cup chopped cilantro (tender stems ok)
• ⅛ cup fresh lime juice (or more to taste)
• ⅛ teaspoon kosher salt (or more to taste)
• 1 teaspoon sugar

Instructions

Nutrition Facts (estimated)