Tilapia Tacos with Summer Peach + Tomato Salsa (Gluten-Free)
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.
tilapia tacos with summer peach tomato salsa | kulaskitchen.com
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).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.
tilapia tacos with summer peach tomato salsa | kulaskitchen.com
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).
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.
tilapia tacos with summer peach tomato salsa | kulaskitchen.com
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 (Gluten-Free)
Ingredients
2 ripe but firm peaches, cubed
1 cup cherry tomatoes, halved
Juice of 1 lime
½ tsp sea salt
¼ cup chopped cilantro
2 large filets of tilapia (or other firm white fish)
2 tbsp avocado oil
½ tsp garlic powder
½ tsp paprika
¼ tsp sea salt
Romaine or butter lettuce, for serving
Avocado, for serving
Shredded cabbage and radishes, for serving, if desired
For the lime cashew cream:
½ cup raw cashews (or sunflower seeds), soaked in boiling water for 30 minutes
¼ cup filtered water
1 tbsp fresh lime juice
¼ tsp garlic powder
¼ tsp sea salt
Method
In a bowl, mix together your chopped peaches, cherry tomatoes, lime juice, sea salt and cilantro. Set aside.
Pat your tilapia filets dry and sprinkle both sides of each piece evenly with the salt, garlic powder and paprika. Heat the avocado oil in a large skillet over medium, then add your tilapia. Cook on one side for about 5 minutes or until it starts to look mostly opaque, then flip and cook for an additional 3-5 minutes on the other side. When finished, it should be completely opaque with a bit of browning on both sides, and flake easily with a fork.
Make the lime cashew cream by combining all ingredients in a high speed blender and blending for 1-2 minutes. It should be creamy and slightly thick, but pourable. Add a bit more water to help it blend if needed. Taste and add more salt and lime if desired.
Divide the cooked tilapia between your lettuce leaves and serve topped with the peach salsa, sliced avocado, cabbage and a generous drizzle of lime cashew cream.
Serves 2
