Blackstone fish with hommade peach salsa
Calories: 570kcal
Ingredients
- 1 and 1/2 pound White fish Tilapia fish filets
- 1 medium-sized Lime
- 10-15 corn tortillas
- Salt
- 2 tbsp Taco seasoning
- Peach salsa
- Red cabbage slaw
- 1/4 cup Fresh cilantro (For garnishing)
2 Tbsp Homemade Taco Seasoning
- 1 teaspoon Red chili powder
- 1/2 teaspoon Paprika powder or smoked paprika
- 1 teaspoon Black pepper
- 1 teaspoon Roasted cumin powder
- 1/4 teaspoon Crushed red chili
- 1 teaspoon Black pepper
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Oregano
- 1/4 teaspoon Thyme
- 1 teaspoon Salt
Peach Salsa
- 1 diced Peach
- 1 Bell peppers
- 1 Habaneros
- 1/2 White onion
- 1 Garlic clove
- 1 teaspoon Lemon juice
Red Cabbage Slaw
- Carrot
- Spring onion
- Red cabbage
- Add salt, black pepper, olive oil, and vinegar to veggies and toss gently.
Instructions
- To start, preheat your flat top grill to medium-high heat and lightly oil the grates to prevent sticking
- Season the fish with 2 tablespoons of homemade taco seasoning. Squeeze half lime juice for a tender and flavourful griddle black stone fish. Leave it for 30 minutes to infuse flavors into the fish. Meanwhile prepare topping and sauces.
- Prepare peach salsa. First of all, char the peaches, habanero pepper and bell pepper on a griddle to add a smoky flavor to your homemade salsa.
- Once charred, remove from the grill and cool at room temperature.
- Mix charred bell peppers and habanero peppers, minced garlic, white onion, diced peach, lemon juice, and chopped cilantro.
- Gently toss and refrigerator for 1/2 hour to meld the flavor together. when your black stone fish is ready, then take it out from the refrigerator and use as per your taste. You can preserve this in an air-tight jar for up to 1 week. You can also preserve them in freezer-safe containers, leaving some space at the top for expansion, and label them with the date before freezing.
- To make chipotle mayonnaise, blend chipotle and garlic, add remaining ingredients, and blend well until smooth and creamy.
- Prepare red cabbage salad. Mix carrot, spring onions, and red cabbage. Add salt, black pepper, olive oil, and vinegar to veggies and toss gently. Refrigerate for best results
- Cooking on griddle. Place the fish directly on the grill and cook for about 4-6 minutes per side, or until the fish is opaque and flakes easily with a fork. While grilling, resist the temptation to constantly flip the fish as it can cause it to break apart.
- When cooked, removefrom the grill. Leave it for a few minutes before serving.
- Add fish slices to the tortilla, add red cabbage salad followed by chipotle mayonnaise and peach salsa. Garnish with some fresh coriander. Fold and enjoy this tempting fish tacos.
Notes
Pay attention to the cooking time! As black stone fish can be delicate, it's crucial not to overcook it. Keep a watchful eye on the fish as it cooks, and when it starts to flake easily with a fork, it's time to remove it from the heat.
Overcooking can result in dry and tough fish, so timing is key to achieve perfectly moist and tender tacos.Nutritional Values
-
- Carbohydrates 45-50g
- Proteins 35-40g
- Fats 1830g
- Saturated Fat 10g
- Polyunsaturated Fat 4g
- Monounsaturated Fat 12g
- Trans Fat 0.3g
- Cholesterol 98mg
- Sodium 901mg
- Potassium 1021mg
- Fiber 10g
- Sugar 3g
- Vitamin A 898IU
- Vitamin C 22mg
- Calcium 250mg
- Iron 3mg
