Grilled Fish Tacos with Peachy Salsa

September 25, 2010 in Main Dish, Seafood by Joyce Bunderson

If you choose corn tortillas, you will skip the fat that is usually in the flour tortillas. Check the ingredient list if you choose whole wheat tortillas; often ‘wheat flour’ or ‘enriched wheat flour’ is a second ingredient; so they are not really 100% whole wheat. This is a ‘loaded with vegetables’ taco – just a small amount of fish – a Mediterranean-style Yummy Meal.


1 large avocado, diced
1½ cup peach, diced
1 cup sweet onion, diced
1 teaspoon garlic, minced
2 teaspoons sweetener of your choice
3 tablespoons lime juice
2 tablespoons extra virgin olive oil
1 cup red pepper, chopped
¼ cup green onion, sliced
1 tablespoon basil, snipped
1 cup diced cucumbers, peeled or partially peeled
Freshly ground black pepper to taste
Salt, if desired
4 cups cabbage, shredded
Tortillas of your choice
8 oz. Mahi-Mahi or other firm fish.


Stir all the ingredients together except the fish, tortillas and cabbage. Grill the fish, when cooked through, flake with a fork. Heat the tortillas in the microwave. Arrange the cabbage, fish and salsa on the tortilla.

Chop the vegetables.

Mix the lime juice, garlic, sweetener, olive oil, and pepper with the vegetables.

Shred or slice the cabbage.

Grill the fish then flake.

Arrange ingredients on warm tortillas.