Servings: 4

Weight Watcher Smart Points: 12

Preparation Time: 60 Minutes

Cooking Time: 15 Minutes

Ready In: 75 Minutes



    1. In a food processor, blend all the marinade ingredients into a fine paste
    2. Rub fish generously with marinade and let marinate at least one hour or over night in the fridge
    3. ( You could also freeze fish in the marinade in a ziplock bag and save for later or take it camping with you).While fish is marinating make the Cilantro Peach Salsa
    4. Very gently, rub the peaches with a towel to remove fuzz, keeping the skin intact
    5. Dice and place in medium bowl
    6. Half and seed the habanero, and mince as small as possible
    7. Sprinkle only 1 teaspoon of habanero, over the peaches ( about 1/3 of the habanero)
    8. You can always add more, so start conservatively
    9. Add the rest of the ingredients, and gently fold them together
    10. Obviously you want to spread the habanero evenly through the salsa, but at the same time, try not to over mix
    11. Grill the fish over high heat to get a nice sear on both sides
    12. Make sure grate is clean and oiled and use a metal spatula
    13. After a few minute on each side, move to a cooler spot, or turn heat down to medium, cover grill and finish cooking until its cooked to your desired done-ness
    14. You could also finish in the oven
    15. Give a good squeeze of lime, and taste for salt, adding if necessary.Give the tortillas a quick sear on the grill.Either assemble the tacos by placing the fish in the tortillas and topping with peach salsa
    16. Skewer to keep closed
    17. Or serve family style on a platter with stacked tortillas wrapped up in a towel, extra lime and cilantro
    18. You could also serve sliced avocado and/or crumbled queso fresco cheese and your favorite hot sauce
    19. I like Tapatio.

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