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Instant Pot Easy Coconut Lime Fish Tacos with Peach Salsa and Basil Crema

fish tacos with peach corns alsa and basil crema

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Easy coconut lime fish tacos with a bright and sweet Peach Corn Salsa and cooling Basil Crema.

Ingredients

Scale

For the fish

  • 2 skinless halibut fillets, 6 – 8 oz each (or substitute with flounder, mahi-mahi, cod, or salmon)
  • ⅔ cup lite or regular coconut milk (room temperature, see note)
  • 2 tablespoons minced fresh basil
  • zest and juice of 1 lime
  • salt and pepper
  • pinch of red pepper flakes

For the Peach Corn Salsa

  • 2 peaches, peeled and chopped
  • 1 uncooked ear of corn, kernels cut off of the cob
  • 1 large tomato, chopped
  • 2 green onions, minced
  • 1 jalapeno, minced, seeds and ribs removed for less heat
  • 2 tablespoons minced fresh basil
  • zest and juice of 1 lime
  • salt and pepper

For the Basil Crema

  • ½ cup greek yogurt, sour cream, or Mexican crema
  • ¼ cup minced fresh basil
  • zest and juice of 1 lime
  • salt and pepper
  • corn or flour tortillas
  • cotija cheese crumbles
  • lime wedges

Instructions

  1. Season both sides of halibut with salt and pepper.  Combine coconut milk, basil, zest and juice of 1 lime, and red pepper flakes.  Divide the mixture into two 6 inch square pans or two 8 inch mini loaf pans.  Place halibut inside. The milk should cover at least three-quarters of the fish.  Add more coconut milk if needed.
  2. Let fish marinate for 30 minutes.
  3. Combine Peach Corn Salsa ingredients.  Taste and add extra salt and/or lime juice, if desired.
  4. Combine Basil Crema ingredients.  Note: The Crema can be made a day or two in advance and tastes better the longer it sits.    
  5. Add 1 cup of water to the pressure cooker pot and place trivet inside.  Place the prepared pans inside, stacking them to form an X shape. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 6 minutes.
  6. When pressure cooking is complete, use a quick release.
  7. Place fish on a plate and flake with a fork.  Pour some of the leftover coconut milk mixture from the pans over the fish to keep it moist and flavorful.  
  8. Warm the tortillas and then top with fish, a big spoonful of Peach Salsa, a scoop of Basil Crema, and a sprinkle of cotija cheese.  Drizzle with lots of lime juice and enjoy!

Notes

  • Substitute halibut with any flaky white fish or salmon if you don’t mind a stronger fishy taste
  • Make the Basil Crema the day before to intensify the flavor
  • Do not use cold coconut milk to cook the halibut in.  It will slow the cooking time and adding extra time may dry out the fish.  I used room temperature canned coconut

Keywords: Instant Pot Fish, healthy fish tacos, easy fish tacos