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+ servings
Pacific Cod Fish Tacos with Heirloom Tomato Peach Salsa
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Savory pacific cod fish tacos topped with a sweet and spicy heirloom tomato and peach salsa.
Recipe Type: Dinner
Makes: 4 servings
Author: Brooklyn Supper
Heirloom Tomato and Peach Salsa
  • 1 large poblano pepper
  • 2 large heirloom tomatoes , cored and diced
  • 2 small to medium peaches , pitted and diced
  • 1/2 large red onion , minced
  • 1 clove garlic , smashed, peeled, and minced
  • juice of half a lime
  • 1 teaspoon rice wine vinegar
  • 1/4 – 1/2 teaspoon sea salt
  • 1/4 cup minced cilantro
Fish Tacos
  • 2 pounds Pacific cod fillets , approximately 1 inch thick
  • 4 cups water
  • 4 tablespoons sea salt , plus more for finishing
  • 2 tablespoons unsalted butter , for frying
  • corn tortillas
  • sliced avocado
  • lime wedges
  • 4 radishes , sliced paper-thin
  • 2 scallions , chopped
  • 2 tablespoons torn cilantro leaves
  • pinch of sea salt
  • squeeze of lime
  • splash of rice wine vinegar
Simple Green Salad
  • 1 medium cucumber , sliced paper thin
  • 4 cups greens
  • extra virgin olive oil
  • squeeze lime juice
  • sea salt
  1. To make the salsa, either over an open flame or under the broiler, roast poblano on all sides until skin is blackened all over. Set in a paper bag, seal, and steam 10 minutes. Then, set pepper under cold running water and pull off skin with your fingers. Seeds and stem should also come off easily. Mince the pepper.
  2. Combine roasted pepper and all other ingredients in a large bowl. Taste, and adjust salt or acid levels as needed.
  3. For the tacos, combine 4 cups of water and 4 tablespoons sea salt in a large bowl. Add cod. Brine 10 - 20 minutes. Meanwhile, make radishes by tossing radishes with several pinches sea salt in a small bowl. Set aside.
  4. Fry cod in batches. Start by heating a large sauté pan over medium-high heat. Add 1 tablespoon butter. When butter is melted and fragrant, add fish. Cook each side for 1 1/2 - 2 minutes, flip carefully, and cook 2 - 3 minutes longer.
  5. Remove cooked fish to a plate; finish with a sprinkle of sea salt and a squeeze of lime.
  6. To prep salad, sprinkle cukes with a pinch or two of sea salt. Set aside. To assemble salad, drizzle 1 teaspoon olive oil onto the leaves; toss with fingers. Finish leaves with a pinch of sea salt and a squeeze of lime. Just before serving, fold in salted cucumber slices.

  7. Either in a pan over medium-high heat or directly over a gas flame, heat tortillas. Before serving, toss prepared radishes with scallions, cilantro, and lime.
  8. To serve tacos, divide green salad between the plates. Tip cooked fish into warmed tortillas. Add a bit of radish mixture to each taco and top with several spoonfuls of salsa. Garnish with sliced avocado and lime wedges.