Fish Tacos with Peach and Strawberry Salsa

• Gluten free

• Seafood

  • 4 6 oz pieces Cod

• Produce

  • 1 Avocado
  • 1 head Boston bib lettuce
  • 1 Juice of a lime
  • 1/2 Lime, Juice of
  • 3 Peaches
  • 1/4 cup Pineapple white balsamic
  • 8 Strawberries, large

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Of salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Drinks

  • 1 dash A shake or

Found on myhealthyishlife.com

Description

Ingredients

• Four 6 oz pieces of cod*
• Juice of a lime
• 1/4 cup of pineapple white balsamic**
• 1 tsp of Dijon mustard
• 1/2 tsp each of salt and pepper
• 1 tbsp olive oil (for sautéing)
• One head of Boston bib lettuce
• Avocado
• 3 peaches
• 8 large strawberries
• Juice of 1/2 a lime
• A dash (a shake or two) of salt

Directions

• Heat a skillet over medium-high heat. In a large bowl, mix fish with the lime juice, white balsamic, Dijon, salt and pepper. Let sit while pan heats. Add fish to pan, 2 pieces at a time, and cook for 4 minutes on each side. Fish will mostly likely fall apart when flipping, but thats fine. You want it to shred anyway. Once finished, set aside and repeat cooking instructions for the second batch. Chop peaches and strawberries. Squeeze lime and mix. Wash bibb lettuce, and separate to form the shell template. Add fish to lettuce, top with salsa and avocado.