Blackened Fish Tacos with Peach Salsa

Yield: 4 servings.

Peach Salsa:

2 cups NC peaches, diced (approximately 4 medium peaches)

2 small jalapeños, seeded and finely diced

2/3 cup red onion, chopped

2 cloves garlic, minced

1/4 cup cilantro, chopped

Juice of 1 lime

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon smoked paprika

Combine all ingredients in a bowl and refrigerate. (This can be made up to one day in advance.)

Fish Tacos:

4, 4-ounce fillets of firm white fish

1 tablespoon smoked paprika

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon olive oil

Combine dry seasonings in a small bowl. Pat fish fillets dry. Coat both sides of fillets with olive oil. Using your hands, rub the seasoning into both sides of the fillets.