TACOS DULCES DE PESCADO CON MELOCOTÓN

TRENDS ADDRESSED:

Traditional Latin flavors with a tropical twist, pescatarian, gluten-free diets.

INGREDIENTS:

• 1 can EU canned peaches, diced
• ½ lb white fish (tilapia or cod), grilled
• Corn tortillas
• ½ cup shredded cabbage
• 2 tbsp sour cream + 1 tbsp lime juice (salsa base)
• 1 jalapeño, thinly sliced
• Chopped cilantro

INSTRUCTIONS:

1. Grill the fish with salt, pepper, and lime juice.
2. Warm corn tortillas, layer fish, then cabbage, salsa, peaches, jalapeños, and cilantro.
3. Serve with lime wedges.

CHEF’S TIP:
Peaches add a sweet-sour tang that pairs beautifully with lime and chile — classic Mexican flavor harmony.