The way to make your taco or tostada nights more interesting is to change up the ingredients you use to fill up your tortillas. Switch up from carnitas, to grilled vegetables, shredded beef, or flavorful chicken. But also transform each dish by trying new toppings. Condiments are key in changing up the favors and experience. This pickled peach salsa has been a favorite of mine for quite some time. I’ve made pickled peach salsa before here on the blog, but I felt it was missing something. And on this recipe we’ve changed up a few things.
This version includes jalapeños. I like to buy Old El Paso pickled jalapeños so the consistency and texture works well with the peaches. By quick pickling the peaches on apple cider vinegar, they become tender and plump.
Aside from jalapeños, I also added pickled red onions. I totally can see corn working well here too. Your choice. I think if you follow the recipe as is the first time, you will want to make it again and you can choose if other ingredients are needed for the next time. Cause trust me there will be a next time.
This salsa on top crispy fried fish is superb. I fried my tortillas too but you can totally bake them if you prefer, they get just as crispy by baking them in the oven too.
You must make this at home… and please don’t be afraid by the term pickled. This is a quick pickle and by quick I mean 10 minutes max. By boiling the peaches on a mixture of apple cider vinegar, water, sugar and mustard seeds you already give the peach that tangy and soft characteristic of true pickled fruit. So no need to can or let it sit for hours and I promise you will get an amazing and mind blowing result. Enjoy!
- 1 package (10) Old El Paso Soft Taco Tortillas
- Oil for frying
- 2 peaches, diced
- 1 cup apple cider vinegar
- ¾ cup water
- 2 tablespoons sugar
- 1 tablespoon mustard seeds
- ½ cup red sautéed red onions, diced
- ½ cup Old El Paso Pickled Jalapeño Slices, chopped
- 5 tilapia filets cut into 1inch wide x 3 inch long strips
- 1 cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper, ground
- 1¼ cup beer
- 1 cup mayo
- 2-3 tablespoons sriracha (to taste)
- ¼ cabbage head, shredded
- Fry each tortilla on hot oil for less than a minute on each side, as they turn golden brown. Set aside.
- Bring to a boil water, sugar, apple cider vinegar and mustard seeds.
- Add diced peaches to the boiling mixture and let it boil for about 10 minutes, until soft and tender. Drain water and let peaches cool.
- Mix cooled peaches with chopped pickled jalapeños, and sautéed red onion. Set salsa aside.
- Mix well flour, salt and pepper. Add beer slowly and whisk until well combined without lumps.
- Cover tilapia strips in the beer batter and fry them about 2 minutes on each side until golden and cooked through.
- Mix mayo and sriracha until smooth.
- Assemble tostadas by spreading mayo on the fried tortillas, top with shredded cabbage, add two tilapias strips and top with peach salsa.
Disclosure: This is a compensated campaign but all opinions, like always, are 100% my own. Enjoy!