INGREDIENTS:

For taco assembly:

Campfire cod (1 tin is perfect for 2 tacos, you be the judge of how many you’ll need)

Peach and tomato salsa, recipe follows

Lime crema, recipe follows

Avocado, thinly sliced and seasoned with lime, salt, and urfa chili

Cilantro

Hot sauce of your choice, optional

Peach and yellow tomato salsa:

1 just ripe peach, roughly diced

1 medium yellow heirloom tomato, roughly diced

1 small yellow onion, roughly diced

1 clove garlic, microplaned or finely minced

1 small jalepeño, minced

2 tbsp lime juice

Zest of 1 lime

2 tbsp olive oil

1 tbsp chopped cilantro

1 tsp ground cumin, preferably toasted whole and freshly ground

1 tsp fine salt

½ tsp black pepper

Lime crema:

¼ cup creme fraiche or sour cream

Zest of ½ lime

Small squeeze of lime juice

Pinch of salt

Pinch of urfa chili, or another mild fruity chili powder you might have on hand

DIRECTIONS:

Begin by making the salsa. Combine all of the ingredients in a medium bowl and mix well. Taste and adjust seasoning if needed. As with many sauces, the flavors of this salsa improve as the ingredients have the chance to mingle. As such, feel free to make this up to a day in advance of your planned taco party.  

Heat up corn tortillas according to the directions on the packaging. Feeling ambitious? Make your own! Keep warm in a towel till ready to serve.

To assemble the perfect bite, first give your warm tortilla a healthy schmear of crema. Next, layer on the campfire cod. Add a few slices of avocado, a big spoonful of salsa, and finish with cilantro and a dash of hot sauce.

Enjoy with friends! And in abundance!