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Low-Carb Fish Tacos with a Fresh and Fruity Nectarine Salsa

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Photo: Valorie Darling
 

Eating with the season is the best way to enjoy fresh produce you can't always find the rest of the year, and these Sole Fish Tacos are proof of that delicious take on cooking. Featuring a double-dose of nectarines—a nectarine salsa and slices of juicy fruit—this recipe is bursting with all the flavors of summer. (Discover more recipes with fresh summer fruit here).

These tacos are made entirely from nutrient-rich whole foods, including beta-carotene and fiber-rich nectarines, protein-packed wild sole, avocados with healthy monounsaturated fat, and a radicchio lettuce cup shell. With this dish added to your recipe lineup, summer dinner has never looked better. (Now, here's what to have for breakfast tomorrow: Cold Brew Coconut Milk Popsicles.)

Sole Fish Tacos with Nectarine Salsa

Serves: 2

Ingredients

  • wild sole fillets (4 oz each)
  • Himalayan pink salt to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 avocado
  • 1 nectarine, sliced
  • Nectarine salsa (see below)
  • 4 pieces of radicchio, cleaned

For the Nectarine Salsa

  • 3 small nectarines, chopped
  • 1/4 of a jalapeño, chopped with seeds removed
  • Juice of 3 limes
  • 1/4 cup cilantro, chopped
  • 2 green onions, white and light green parts only, chopped
  • Himalayan pink salt to taste

Directions

  1. To make the nectarine salsa: Add ingredients to a food processor and pulse until combined. Adjust salt to taste. Reserve until ready to use on fish tacos.
  2. Sprinkle sole fillets with salt. Heat olive oil in a sauté pan over medium heat and cook sole until bottom side of fillet releases from pan easily, about 3 minutes. Flip fillet and cook for another 3 minutes, or until fish is just cooked through. Remove fish from heat and cut into 1/2-inch wide pieces.
  3. Divide cooked sole pieces between two radicchio shells. Add 1/4 of an avocado and half of the nectarine slices to each taco.
  4. Add desired amount of nectarine salsa to each taco and enjoy.

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