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Dinner Tonight: Fish Tacos with Peaches and Radishes
Paula Gallagher on
We are lucky enough to have a cottage where we do a lot of fishing, and if we catch a good-sized pickerel or bass, we immediately try to come up with a new way to eat it. Fish tacos are always a family favorite, especially when combined with the last of the summer peaches and radishes.
This dish is high in fiber, protein and antioxidants. And depending on the fish you use, it's a great source of essential fatty acids. You can use any light-tasting fish for this dish.
Fish Tacos with Peaches and Radishes
• 1 can black beans, drained and rinsed
• About 1 pound of fish of your choice
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1 cup Greek yogurt
• 1/2 cup chopped fresh cilantro
• 2 Tbsp lime juice, divided
• 1/2 tsp ground cumin
• 4 small peaches, remove skin and pit and cut into chunks
• 1 bunch radishes, bulbs sliced and leaves left whole
• 1 tsp extra-virgin olive oil
• 8 small sprouted grain tortillas (or any flat bread you prefer)
Prepare fish either by baking, grilling or barbecuing. Sprinkle it with salt and pepper and cook it until it flakes easily with a fork.
In blender or food processor, combine yogurt, cilantro, 1 Tbsp of the lime juice, and cumin. Blend until smooth. Refrigerate until ready to serve.
To make salsa, mix peaches, sliced radishes and radish greens, remaining 1 Tbsp lime juice, and olive oil.
Now for the fun part – build the tacos! Place black beans, a few pieces of fish, a good spoonful of salsa on a tortilla and drizzle of yogurt dressing. ENJOY!
Photo from here, with thanks.
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