Honey Chipotle Roasted Fish Tacos with Peach Salsa

This is a sponsored post. I was compensated financially to write about California Cling 

Peaches. All opinions, thoughts, feelings about canned peaches are my very own.

My Instagram feed is currently flooded with folks frolicking on tropical beaches, 

and I have to admit I’m a little jealous. Clad in slippers and wool, I stare out onto a 

snow-covered front yard, and the only things frolicking are the brave birds, happily 

eating up the food I put out for them. How I wish I could trade in my boots for sandals, 

my shower for a swim-up bar, and the snow for some sand. And, everyone seems to 

be eating tacos on their tropical vacations, which makes me crave the sun and the 

beach even more. Seeing as I can’t transport myself to a place where the cold doesn’t 

hurt my face, I made my own fish tacos with a delicious peach salsa and pretend 

there isn’t another month of winter left.

My barbecue is buried under a foot of snow, so there will be no grilling happening 

here for a good while, so roasting the fish for these tacos is where it’s at. We need 

to talk about the marinade for a moment because it is so awesome. You can’t go 

wrong with chipotle anything in my books, and here the heat is tempered by the 

sweetness of the honey and the zing of lime juice. Not only does it add loads of 

flavour to the fish, it makes it incredibly tender. Succulent comes to mind. If you 

have cats, they will harass you for a taste, just a heads up. Use whatever meaty 

fish you can get your hands on. I love local steelhead trout, but sockeye salmon, 

halibut or snapper would be excellent too.

While the salmon does its thing in the oven, it’s salsa time!  I used canned  

California cling peaches for the base of my salsa because canned peaches maintain 

their shape and firmness better than fresh or frozen peaches, plus I love a little 

sweetness in my fish tacos. Canned peaches are higher in antioxidants and 

Vitamin A and are nearly four times higher in Vitamin C and 10 times higher in 

folate than fresh peaches. Not only are these tacos tasty, but nutritious as all 

heck. And pretty! Just look at that plate! I also love using California cling peaches 

in my salsa because they are grown and canned on family farms. These peach 

farms adhere to the highest agricultural and safety standards, ensuring that only 

the freshest peaches make it to shelf. Because my love of peaches runs so deep, 

I think it would be pretty amazing to tour one of these farms one day. Just putting 

it out to the universe!

Like any good salsa, be sure you taste and adjust the seasoning with sufficient lime and 

salt. Fish really benefits from a hit of acid and salt, so don’t be shy with either. Load the 

tacos up as you like. In my world this means avocado and feta cheese, with more lime

 juice. I love how the sweetness from the peach salsa plays off of the spiciness of the 

fish, and believe me, it’s easy to devour a few tacos in one sitting. Seeing as I can’t 

hop a jet plane to someplace hot, this is the next best thing.

Honey Chipotle Roasted Fish Tacos with Peach Salsa

Fish

3 Tbsp olive oil

juice and zest of 1 lime (about 2 Tbsp of juice)

2 tsp liquid honey

1 tsp ground chipotle powder or chili powder

1/2 tsp salt

1 500 g (1 lb) steelhead trout fillet (can also use sockeye salmon, halibut, snapper, etc.)

Salsa

1 (398 mL/14 oz) can of sliced California cling peaches packed in water, drained and chopped

1/2 cup red bell pepper, diced small

1/2 cup cucumber, diced small

1/2 cup fresh basil, chopped

1/2 cup fresh cilantro, chopped

1/4 cup red onion, minced

half jalapeno pepper, seeds removed, minced

fresh lime juice, to taste

salt to taste

To serve

8 flour or corn tortillas

avocado, diced

feta cheese, crumbled

fresh lime wedges

Preheat the oven to 400F. Whisk together the olive oil, lime juice and zest, honey, 

chipotle powder and salt in a medium bowl. Pat the fish dry and place in a baking dish. 

Pour the mixture  over the fish and let stand at room temperature for 15 minutes. Bake 

for 15 minutes. Remove from the oven and let cool for several minutes then flake the 

fish with a fork and gently combine it with any pan juices. Try to keep the flakes fairly 

large. Cover and keep warm.

While the fish is cooking, make the salsa by combining all of the ingredients in a 

medium bowl. Season to taste with lime juice and salt.

Warm the tortillas by wrapping the stack in foil and placing in the oven until hot. If the

 fish has cooled down, warm it up in the oven. Assemble the tacos with the fish, salsa, 

avocado, feta and finish off with a squeeze of fresh lime. East immediately and eat often!