Fish Tacos with Zucchini Peach Salsa {+my Sizzling TV Appearance}

Though I receive a number of cooking related questions, they are typically more along the lines of, “Do you have a casserole with vegetables my children will actually eat?” and less, “Hey, do you want to cook live on national TV?”

Cooking fish tacos with zucchini peach salsa on EVINE Live's The Sizzle

Um, YES. It’s Healthy Cheesy Chicken Broccoli Rice Casserole—and the cooking on live TV thing happened too.

A few weeks ago, I received an invite to join EVINE Live’s The Sizzle, a Sunday morning cooking program. To be totally honest, I had no idea what I was getting myself into when I said yes, but the experience turned out to be a lot of fun.

EVINE Live mailed me this flip pan, then invited me to choose a handful of ingredients that both I and The Sizzle’s host Daniel Green would cook together on TV. I went seasonal with zucchini, peaches, and tilapia, then the two of us cooked our dishes simultaneously, me at home in Milwaukee and Daniel in EVINE Live’s studio. I appeared on the show via Skype from my in-law’s dreamy-white kitchen, and in the end, Daniel and I both wound up cooking a version of fish tacos.

Blacked Fish Tacos with Zucchini Peach Salsa. Cooking live over Skype

Before I share the YouTube clip of my performance, I’d like to include the disclaimer that a) I had no idea that I was being shown on screen the entire program (surprise!) and b) I do actually like this pan. If you are in the mood for a little entertainment, feel free to watch me get flippy with it.


(You can also watch the video directly on YouTube here.)

Perhaps the best part of this experience: Devouring these sweet and spicy Fish Tacos with Zucchini Peach Salsa after the taping.

Blacked Fish Tacos with Zucchini Peach Salsa

Even if you skip the fish, the salsa is phenomenal. It’s light, zippy, slightly tangy, and equally wonderful on tacos as it is with tortillas chips—or a spoon.

Did you make this recipe?
Leave a review »

Fish Tacos with Zucchini Peach Salsa

Sweet and spicy fish tacos topped with a refreshing zucchini peach salsa.


Yield: Serves 4

Ingredients:

For the Salsa



  • 2 small zucchini, peeled and cut into small diced

  • 2 small ripe peaches, peeled and diced

  • 1/4 cup diced red onion

  • 2 teaspoons olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/4 cup freshly chopped cilantro

  • 2 limes, juiced


For the Tacos



  • 1 teaspoon smoked paprika

  • 1 teaspoon chipotle chili powder

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon cumin

  • 4, 8-ounce tilapia filets

  • 1 lime

  • 1 tablespoon extra virgin olive oil

  • 8 corn tortillas

  • Optional toppings: Sliced, avocado, chopped cilantro, queso fresco or feta, sour cream (or plain Greek yogurt)


Directions:


  1. Prepare the salsa: Place the zucchini, peaches, and red onion in a medium bowl. Add the olive oil, salt, pepper cilantro, and the juice of the 2 limes. Toss gently to coat, then place in the refrigerator. Preheat the oven to 225 degrees F.

  2. In a small bowl, stir together the smoked paprika, chipotle powder, salt, pepper, and cumin. Squeeze the lime over the surface of the fish filets, drizzle with half of the extra virgin olive oil, then sprinkle and pat the seasoning on the top of the fish.

  3. Drizzle the remaining half tablespoon of the olive oil in a non stick pan and heat over medium high until it shimmers. Add the fish, seasoning side up. Cook 4 minutes, then flip the pan and cook on the other side an additional 3 to 4 minutes, until the fish is cooked through and flakes easily with a fork. Transfer to a plate, then break into bite-sized pieces.

  4. Meanwhile, place the tortillas on a baking sheet and warm in the oven for 10 minutes. Assemble the tacos by arranging the fish pieces on the tortilla, then top with the salsa and any additional desired toppings. Enjoy immediately.


All images and text ©/Well Plated.

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

EVINE Live provided me with the flip pan as a part of my TV appearance. No other compensation was received, and as always, all opinions are my own.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

10 comments

  1. How exciting! LOVING that salsa!

  2. You are just too cute!! I think it’s the first time I’m hearing your voice and I love it <= how weird is it to say that? haha

  3. What a wonderfully summery dish – it looks irresistible! And what a cool opportunity!

  4. You were great!! And I’m loving that salsa. Sounds fantastic!

  5. You are adorable and I want these tacos in my belly. The end.

  6. You did amazing! You were made for TV. :) 

  7. This is so fun! You did such a great job, and I love the recipe. 

  8. I love this video!!! It helped me over my nerves(New to internet) and helped me to become excited about cooking and baking. I have not tried all your recipes that I liked/Pinned, but I tried the ones I was most excited about. My favorite is Oatmeal Breakfast Bars. I have added so many different fruits(fresh, dried, and frozen), nuts and seeds(pumpkin, almonds, sunflower, peanuts), cut cinnamon in half and added cardamom, ginger, and nutmeg(smelled good together), and I have used almond milk instead of low fat. Next I want to try maybe fat free Greek yogurt. All these changes took place over five double batches. I packaged and froze in three day amounts. Then I took to work for lunch! That brought out the chocolate chips. Thank you so much. I haven’t had this much fun since my oldest son went to cooking school. 

Leave a Reply

Your email address will not be published. Required fields are marked *