Tilapia Tacos with Summer Peach + Tomato Salsa

Tilapia Tacos with Summer Peach + Tomato Salsa

Okay, so this might be one of my favourite recipes I’ve made in a while…and they are CRUCIAL right now as we are (I hate even saying this) almooost nearing the end of summer, which means the end of SUMMER PRODUCE here in Canada. Thinking about this legitimately makes me want to cry, which may sound dramatic, but there is quite literally nothing better than summer peaches. And tomatoes. And strawberries. Ughhh I think I need to more to California where they have gorgeous product all year round (I don’t know if that’s even true, but I imagine it is because California is a dream land).

tilapia tacos with summer peach tomato salsa | kulaskitchen.com

Not that I don’t love the root vegetables and delicious crunchy apples that we get in the fall, but I mean…they can’t really compare. As such, I wanted to create a recipe that takes advantage of the last of our summer fruits before they’re gone. FOREVER! Just kidding. But it certainly feels like forever. There is only so much you can do with apples + pears before they get boring (although I must admit, I’m looking forward to creating some apple recipes…heh).

tilapia tacos with summer peach tomato salsa | kulaskitchen.com

For these “tacos”, I used romaine lettuce as wraps, which lent the meal a wonderfully crunchy texture + freshness. Feel free to use any taco shells you like! The REAL star here is the salsa. Ohhhhh man. It’s bursting with juicy fresh peaches and sweet summer tomatoes, which are an absolute dream paired with all of the other taco flavours here: cilantro, fresh lime, garlicky tilapia, creamy avocado and of course, a spicy cashew drizzle. Because tacos are nothing, in my opinion, without something creamy + spicy.

These are absolutely incredible, and I’d be honoured if you made them for one of your last summer celebration dinners 😉 Sending lots of love to you during this last warm month!

tilapia tacos with summer peach tomato salsa | kulaskitchen.com

Tilapia Tacos with Summer Peach + Tomato Salsa

Yield: 2

Tilapia Tacos with Summer Peach + Tomato Salsa

Ingredients

    For the salsa:
  • 2 ripe but firm peaches, cubed
  • 1 c. cherry tomatoes, halved
  • 1 lime, juiced
  • 1 tbsp. avocado oil
  • 1/4 tsp. sea salt
  • ¼ c. chopped cilantro
    For the fish:
  • 2 large filets of tilapia (or other mild white fish)
  • 2 tbsp. avocado oil
  • 1/2 tsp. garlic powder
  • ½ tsp. smoked paprika
  • ¼ tsp. sea salt
  • Romaine lettuce or corn tortillas, for wrapping
  • Avocado, cilantro + shredded cabbage, for serving
    For the lime cashew cream:
  • 1 c. raw cashews, soaked overnight
  • 3/4 c. filtered water
  • 1 lime, juiced
  • 1/2 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. sea salt
  • 2 tbsp. nutritional yeast (optional but delicious)

Instructions

  1. Prepare the salsa by combining your cubed peaches + tomatoes in a small bowl. Stir in the lime juice and 1 tbsp. avocado oil, then add the salt + cilantro and combine. Set aside.
  2. Heat 2 tbsp. of avocado oil in a large cast iron skillet over medium heat. Sprinkle your tilapia filets evenly with the garlic, paprika + salt, then once the skillet it hot, place them to cook for about 5-7 minutes per side, or until white and easily flaked with a fork. Remove from the heat and top with a squeeze of lime.
  3. Prepare the cashew cream by simply combining all of the ingredients in a high-speed blender. If it's too thin, add more cashews, and if it's a bit thick, continue to add water as needed. Taste and adjust seasonings.
  4. Build your tacos by dividing the fish evenly among your romaine or corn tortillas, then topping generously with peach salsa, avocado, shredded cabbage, cilantro and a squeeze of lime. Finish with a hefty drizzle of the cashew cream and enjoy!
http://kulaskitchen.com/2018/08/28/tilapia-tacos-with-summer-peach-tomato-salsa/



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