Yucatecan Fish Tacos with Green Peach Salsa

🧂 Ingredients

• 1 kg halibut

  or other white fish (lingcod, cod, etc.)
• 5 whole allspice

  (substitute about 1/4 tsp ground)
• 1/4 tsp cumin seed
• 1 tsp coriander seeds
• 10 black peppercorns
• 2 tsp ground annatto
• 1/2 tsp oregano
• 1 tsp ancho chili powder
• 1/2 tsp salt
• 3 garlic cloves

  minced
• 500 g unripe peaches
• 1/4 cup red onion

  diced
• 1 tbsp sugar
• 1 tbsp white vinegar
• 1/4 tsp salt
• 1.5 tbsp olive oil
• 1/4 tsp black pepper

  freshly ground
• 2 tbsp cilantro

  chopped, loosely packed
• 1 jalapeno pepper

  finely diced (optional)
• 12 corn tortillas
• 1/4 cup pepitas

  (aka pumpkin seeds)
• cilantro
• limes

  cut in half or quarters
• Mexican crema

  (or replacement - see note)

Instructions

• 1 Toast the allspice, cumin, coriander, and black peppercorns in a heavy frying
  pan over medium heat for 2 minutes, or until the cumin starts to darken
  slightly. Transfer to a spice grinder (or mortar and pestle) and pulverize. Add
  the remaining spices and mix thoroughly.
• 2 Debone the fish if necessary. Cut into 3-4 cm (1-1.5 inch) pieces. In a large
  bowl or container, toss the fish with the spice mix and minced garlic until
  evenly covered.
• 3 Heat a little oil in a large frying pan over medium high heat. Add the fish in
  an even layer and fry until it begins to firm up. Carefully turn the fish pieces
  and continue to cook until the fish is done. This will take 4-5 minutes on
  average, but will vary depending on the fish and the size of the pieces. When
  cooked, the fish should still have a slightly bouncy, gelatinous look and feel.
  Overcooked fish will look very dry and/or fall apart quite badly.
• 4 Serve the fish in warmed corn tortillas with the peach salsa and all of the
  other fixings (cilantro, crema, limes, pepitas, and anything else you might
  enjoy).
• 5 Peel and pit the peaches, then dice them into small cubes.
• 6 Combine the peaches with all the remaining salsa ingredients (including the
  jalapenos, if using) and toss/stir to combine. Allow the salsa to sit for at
  least 15 minutes before serving.

Nutrition Info