Chipotle Fish Tacos with Peach Salsa

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.

	this recipe	typical
fat	0%	4%
protein add	0%	100%
salt	0%	0%
aromatics	0%	1%
vegetables and beans	0%	42%
liquid	0%	8%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound grill-able white fish – Mahi Mahi, Tilapia, halibut, Black cod, Snapper- Or substitute Portobello Mushrooms or Extra Firm Tofu.
200 g	8 x six-inch tortillas (corn-flour mix) Grilled
	Lime and cilantro for garnish
	Optional garnishes: grilled scallions, avocado, chipotle mayo, pickled onions
8 g	2-3 large garlic cloves
38 g	2 -3 whole chipotles
8 g	1 tablespoon adobo sauce ( from the can of chipotles)
54 g	4 tablespoon olive oil
	zest from one lime
15 g	1 tablespoon lime juice
2 g	1 teaspoon ground coriander
7 g	1 tablespoon ground cumin
4 g	3/4 teaspoon kosher salt ( more to taste)
	cracked black pepper
	2 1/2 cups diced, just-ripe peaches (about 3-4 peaches)
40 g	1/4 cups finely diced red onion
4 g	1- 2 teaspoon minced habanero ( or use jalapeño for less spicy)
50 g	1/2 cup chopped cilantro ( tender stems ok)
31 g	1/8 cup fresh lime juice, or more to taste
1 g	1/8 teaspoon kosher salt or more to taste
4 g	1 tsp sugar

Method: 5 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is a great recipe. I prepared it using cod which is what we had available. After marinating the fish, I pan seared it briefly since we aren't able to grill it. The peach salsa was fabulous. I used jalapenos which is again what we had available, plus my hu” — a cook, 5.0★

“This was spectacular last summer with fresh locally grown peaches and freshly caught cod. We made it several times we loved it so much. We punched up the heat as we both like spicy.” — a cook, 5.0★