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Hey everyone! Fall in Texas means the red fish are starting to group and feed voraciously on everything the can find. Easy pickings makes for some filets to bring home, so here is one of my favorite ways to prepare red fish! FISH TACOS with Peach Pico…You can also use any other white fleshed fish (catfish, crappie, walleye) to replace the red fish in this recipe. Here are some recipe instructions to follow along with the video…ENJOY!

Ingredients and Directions

Fish- fileted and portioned to small pieces

Jamaican Jerk Seasoning- Store bought is fine to use

Corn Tortillas

Baja Sauce- 2 cups Sour Cream, 2 tablespoons Chipotle Salsa (chipotles in adobo are fine), Juice of 1 Lime, 1/4 cup Cilantro, pinch of Salt
Add all ingredients to a food processor and blend until smooth

Peach Pico- Peaches- fresh and diced into small cubes, 1 Red Onion- chopped, 2 Jalapenos- small dice, 1/4 cup chopped Cilantro, Juice of 2 Limes, 2 tablespoons of Honey
Mix all in small bowl and keep in fridge until ready to make tacos

Purple Cabbage- Julienned into small strips or you can buy pre-shredded from store

Prep the Baja Sauce and Peach Pico ahead of time and chill. Coat Fish with the jerk seasoning and cook over med/high heat in olive oil, Smaller portions will only take about 3 to 4 minutes per side. Warm tortillas and double up to keep your taco from falling apart! Place shredded cabbage down on the tortillas, then the fish! Top fish with Baja Sauce, then with the Peach Pico! and dig in.

Dustin Nichols
Jackson Kayak Factory Fishing Team