These Fish Tacos with Zucchini Peach Salsa are the answer to all the questions I receive surrounding what to make for dinner. 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?”
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.
About My Live TV Appearance
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.
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.
The Best Healthy Fish Tacos with Slaw
If you skip the fish, the salsa is phenomenal, and if you skip the salsa, you’ll still love the fish. It’s light, zippy, slightly tangy, and equally wonderful on tacos as it is with tortillas chips—or a spoon.
The Taco Ingredients
- Tilapia. A lean, high-protein white fish that’s perfect for fish tacos.
- Spices. Smoked paprika, chipotle chili powder, salt, pepper, cumin add delicious flavor and a touch of heat.
- Lime. Bright and zippy.
- Corn Tortillas. My favorite for making tacos!
The Salsa Ingredients
- Zucchini + Peaches. The fresh, juicy base for our salsa.
- Red Onion. Adds a bit of bite and crunch.
- Cilantro. Slightly citrusy and ideal in salsa.
- Lime. A touch of fresh lime juice is just the finishing touch that this salsa needs.
More Easy Taco Recipes
Fish Tacos with Zucchini Peach Salsa
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 tilapia filets (8 ounces each)
- 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)
- 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.
- 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.
- 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.
- 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.
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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.