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  • Writer's pictureRock Rousseau

Double-Layer Fish Tacos in Cilantro Peach Salsa

The soft tortilla is smothered with a smoked Cod fish dip, and the hard taco is stuffed with blackened catfish chunks mixed with a cilantro lime and peach salsa. This is the perfect infusion of whitefish and fresh ingredients stuffed in two epic taco layers. The flour tortilla adds a soft bite with a crunchy corn taco shell stuffed on the inside; which also prevents the hard tacos from cracking and crumbling all over your hands- all that goodness stays cradled within the soft tortilla!

  • 6 corn hard shell taco shells

  • Six 6-8" soft white flour tortillas

To make Cilantro-Lime & Peach Salsa:

  • 1 cup diced peaches

  • 1/4 cup cilantro leaves, roughly chopped

  • 1/4 cup red onion, diced

  • 2 jalapeño peppers, seeded and minced

  • Lime juice and salt to taste

  • Optional: Grated Parmesan or Pecorino Cheese.

To make Blackened Catfish:

  • 4 (6-8 oz) catfish fillets

  • 2 TBSN butter, softened at room temperature 

  • 1/4 cup fresh cilantro, chopped

  • 2 TBSN smoked paprika

  • 2 TBSN chili powder

  • 1 TBSN garlic powder

  • 1 TBSN ground cumin

  • 1 TBSN ground coriander

  • 1 TBSN Sea salt​

  • Olive Oil

To make Smoked Cod Fish Dip:

  • 1 lb smoked Cod, flaked

  • 2 TBSN quality mayonnaise

  • One 8 oz package cream cheese, softened

  • 1/4 cup sour cream

  • 1/4 cup red onion, finely diced

  • 1 teaspoon Old Bay seasoning

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon dry dill weed

  • 1 teaspoon smoked paprika

  • 3 TBSN parsley, chopped

  • Sea salt and fresh ground pepper to taste

  • 1 TBSN of lime juice


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Medium mixing bowl, cooking spoon, food processor, large mixing bowl, electric mixer, small mixing bowl, aluminum foil, measuring cup, colander, paper towels, silicone spatula, preheated BBQ grill.

Prep: 1-8 hr, or overnight Cook: 3 hour, 20 min Ready: 3 hour, 30 min Serves: 6 tacos

1. First, make the salsa. Combine all the salsa ingredients in a medium sized bowl. Cover and refrigerate for at least three hours.

2. Next, make the Cod Fish Dip. Slow cook Cod fillets in a smoker at 225 degrees F for 2-3 hours.

3. In a food processor, blend flaked smoked fish and onion until finely chopped.

4. In a large bowl, combine chopped fish and onion with the cream cheese, sour cream, mayonnaise, Worcestershire sauce, Old Bay seasoning, paprika, dill, parsley, and lime juice. Blend until smooth with an electric mixer.

8. Refrigerate at least 1-8 hours or overnight.

9. Next, blacken the catfish fillets. Preheat BBQ grill between 350-375 degrees F.

10. In a small mixing bowl, combine smoked paprika, chili powder, garlic powder, ground cumin, ground coriander, and Sea salt; Mix well.

11. Coat a sheet of aluminum foil with olive oil.

12. Coat each side of the catfish liberally with seasoning mixture; about 1 teaspoon for each side of the filet. Place fillets on the oiled sheet of aluminum foil.

13. Place the sheet of foil with fillets on grill. Grill fillets for 5-7 minutes per side, flipping carefully with BBQ tongs. Catfish should turn white and flaky when fully cooked. Do not over-cook or fillets will have a hardened texture.

14. Chop catfish fillets into small bite-sized chunks.

15. Remove salsa from refrigerator and drain excess juice using a colander. Pat dry using paper towels. Set aside.

TIP: This will greatly prevent the salsa from being too damp and over-saturate the hard shell taco. Excess juice will create a wet soggy taco.

16. Finally, we can assemble our tacos. First, take flour tortillas and spread a thin layer of fish dip on top.

17. Fill the hard tacos with a combination of salsa and catfish chunks.

18. Place the hard taco in the center of the soft tortilla and wrap it with both sides. The fish dip should adhere to both sides of the hard taco.

19. Overfill the tacos with the remaining salsa, catfish, and grated cheese (optional). Sprinkle with lime juice. Garnish with cilantro and lime slices and serve immediately.

1 serving: Calories 1090, Total Fat 54g, Cholesterol 65mg, Sodium 1320mg, Carbohydrates 119g grams, Dietary Fiber 15g, Sugars 5g, Protein 35g

Fish is among the healthiest foods on the planet. It is loaded with important nutrients, such as protein and vitamin D. Fish is also the world's best source of omega-3 fatty acids, which are incredibly important for your body and brain. They are high in many nutrients that most people aren't getting enough of. This includes high-quality protein, iodine and various vitamins and minerals. However, some fish are better than others, and the fatty types of fish are considered the healthiest. That's because fatty fish (like salmon, trout, sardines, tuna and mackerel) are higher in fat-based nutrients. This includes the fat-soluble vitamin D, a nutrient that most people are deficient in. It functions like a steroid hormone in the body. Fatty fish are also much higher in omega-3 fatty acids. These fatty acids are crucial for your body and brain to function optimally, and are strongly linked to reduced risk of many diseases. To meet your omega-3 requirements, eating fatty fish at least once or twice a week is recommended. Fish is high in many important nutrients, including high-quality protein, iodine and various vitamins and minerals. Fatty types of fish are also high in omega-3 fatty acids and vitamin D.

Fish is generally considered to be among the best foods you can eat for a healthy heart. Not surprisingly, many large observational studies have shown that people who eat fish regularly seem to have a lower risk of heart attacks, strokes and death from heart disease. Researchers believe that the fatty types of fish are even more beneficial for heart health, because of their high amount of omega-3 fatty acids. Eating at least one serving of fish per week has been linked to reduced risk of heart attacks and strokes, two of the world's biggest killers.

Garnacha rosé, Vintage Champagne, Rosé Sparkling Wines, Dry Riesling, Dry Furmint (Tokaji) and White Pinot


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