It’s not my birthday yet…
But pass me the sombrero!
I brought my sweet and salty tooth beyond just breakfast and dessert this week. Fruit and salsa are one of the best combos. Tomatoes are technically a fruit. Strangely enough, they are legally a vegetable.
If you haven’t tried fruity salsa, I especially recommend experimenting with mango, strawberry, and pineapple. It’s easy enough to make yourself (make salsa, add fruit), but I fell victim
once again to Whole Paycheck Foods. Sunday I trotted home with a jar of the good stuff and an idea for the fresh corn tortillas I bought at the farmer’s market.
Originally these were going to be enchiladas, but I broke the tortillas. Instead, I decided to layer the pieces and call it pie! Pie always wins.
The tortillas I used were small (~8-inch) corn tortillas made fresh at the farmer’s market. This mean they were gluten-free, for those that care. You can use anything you like; sprouted tortillas would be great in this too!
The strangest part to some of you may not be the fruity salsa, but the cod. If you think that’s too weird (it really is good!), you could add any protein here. Try chicken, shrimp, ground beef… or even tempeh to make it vegan!
Peach Salsa Tortilla Pie
- 2 pieces of cod (~12 ounces)
- Juice from 1/2 lemon
- 6 corn tortillas
- 1/2 C peach salsa
- 2 green onions, diced
- 1 C kale, chopped
- 1/2 C mushrooms, chopped
- 1/2 C red bell pepper, diced
- 1 jalapeño, diced (optional – I love heat)
- Avocado, to top
Preheat oven to 375. Place cod on a pan, top with lemon juice, and cook until barely done (~7-8 mis). Remove from oven and allow to cool before breaking into smaller pieces.
Place 2 tortillas in the bottom of a pyrex (I lined mine with foil for easier clean up). Layer with 1/4 C salsa, 1 onion, 1/2 C kale, 1/4 C mushrooms, 1/4 C bell pepper, and 1/2 the jalapeño (if using). Repeat layer, and top with remaining tortillas (2). Top with additional salsa.
Cover and bake at 375 for 15-20 minutes, then remove cover and bake an additional 5-10 mins to crisp the top. You could also top with cheese here. Remove from oven, allow to cool slightly to solidify. Cut into wedges, top with avocado slices, and enjoy!
Makes 6 servings.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
If you’re not a blogger, you can still share your recipes on Instagram with the #strangebutgood hashtag.
With all these peach recipes, I’m going to have to quit getting annoyed by the Georgia Peach nickname.
Have you ever had a fruit-laced salsa? What is your favorite fruit to add?
What kind of tortillas do you prefer? I love the weight that corn tortillas have.