I remember perusing the farmers' market eight months ago and wistfully bidding farewell to my favorite summer produce. There are seasonal gems all year round, but without a doubt summer is the most vivacious. I was so happy to go to the farmers' market last week and take in the renewed abundance of color and variety -- fresh tomatoes, asparagus, cherries and lovely golden peaches!
To me, these tilapia tacos with peach, corn, and black bean salsa are the perfect way to welcome the season. Nothing says summer quite like a lovely ripe peach and fish tacos instantly making me feel like a sun-kissed surfer. Not only are the tacos a refreshing, yet surprisingly filling meal, but they are quick to make so you won't have to be indoors too long, missing the sunshine.
Tilapia is such a mild fish, so the sweetness of the peaches and that zing of lime really help to develop flavor. Plus, tilapia is relatively cheap and, when farmed in the United States, sustainable. If you can't find U.S.-raised tilapia, Central American tilapia is a good alternative. My advice: eat this barefoot on your balcony and wash it down with an ice cold Corona and lime.