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Spicy Baked Fish Tacos with Peach Salsa

Spicy Baked Fish Tacos with Summer Salsa

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 16 oz Salmon fillets skinless
  • 1 tbsp Chipotle powder
  • 2 tbsp Lime juice divided
  • 1 tbsp Olive oil
  • 1 tsp Salt
  • 8 count Corn tortillas
  • 1 cup Peach diced
  • 1/2 cup Corn kernels fresh or frozen
  • 1 count Avocado diced
  • 1/4 cup Red onion diced
  • 1/2 cup Greek yogurt plain
  • 1/4 cup Cilantro chopped
  • 1 count Jalapeno minced

Instructions
 

  • Preheat oven to 400F. Line a baking sheet with parchment paper.
  • In a small bowl, mix chipotle powder, 1 tbsp lime juice, olive oil, and salt. Rub the mixture evenly over the salmon fillets.
  • Bake the salmon for 12 to 15 minutes until it flakes easily with a fork. Break into bite-sized pieces.
  • While the fish bakes, prepare the salsa by tossing the diced peach, corn kernels, avocado, red onion, and jalapeno in a bowl.
  • Blend the Greek yogurt, remaining 1 tbsp lime juice, and chopped cilantro until smooth to create the sauce.
  • Warm the tortillas, add the flaked salmon, top with the fruit salsa, and drizzle with the yogurt sauce.