Peaches are perfect in August! This fruit has a few more weeks left for its peak season, so take advantage of the bounty of peaches in your local supermarket now with a recipe like this one for Cod Tacos with Peach Salsa.
We think of peaches as being a great addition to baked goods and sweet items. But, paring juicy peaches with a flaky, white fish like cod provides a nice balance of flavors, not to mention a great nutrition boost. Peaches are a good source of natural sugars, while also being high in fiber and low in fat. To make this recipe really stand out, we suggest using the same fish from this Baked Fish Nuggets recipe as the protein base, then topping with the peach salsa and serving in lettuce cups. We know this will be a hit with your family!
- 2 large Ziploc bags
- 1 lbs. cod fillet
- 1 eggs
- 1 cups panko breadcrumbs
- Salt and pepper, to taste
- 2 peaches
- 5 strawberries
- The juice of 1 lime
- 1 head of Boston Bibb lettuce
- 1 tbsp. dijon mustard
- Preheat oven to 425 degrees.
- Slice the cod into nugget shaped pieces.
- Mix the eggs together, then pour them into a large Ziploc bag. Add the cod, seal and shake well to coat it in the egg.
- Next, pour the panko and salt and pepper into the second Ziplock bag. Remove about 5 nuggets at a time from the egg mixture and place in the panko bag. Seal then shake to coat thoroughly with the breadcrumbs. Transfer to a nonstick baking sheet after finishing and repeat until all the nuggets are done.
- Bake for 25 minutes until the panko is golden brown.
- While the fish cooks, chop the peaches and strawberries into small pieces. Transfer to a small mixing bowl and squeeze the lime juice over the fruit. Mix together and let the flavors combine with the fish cooks.
- Remove fish from oven, let cool.
- Wash the lettuce, and separate the leaves to make the taco shells.
- Arrange the lettuce taco shells, add one piece of fish, top with the salsa and repeat.
- Top with a squeeze of dijon mustard (optional) and serve.
