Grilled Jerk Fish Tacos With Tangy Peach Salsa

Ingredients

• 6 small corn or flour tortillas
• 2 6 oz fillets of sustainable white fish, I used MSC-certified haddock
• 2 TBSP vegetable oil
• 1 TBSP jerk spice
• 1 TBSP onion powder
• 1 TBSP garlic powder
• 2 tsp cayenne pepper
• 2 tsp smoked paprika, or regular paprika
• 1 tsp ground allspice
• 2 tsp kosher salt
• 1 tsp cracked black pepper
• 1/2 tsp dried chili flakes
• 1/2 tsp cumin
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 TBSP brown sugar, I used coconut palm sugar
• 1 tsp dried thyme
• 1 TBSP dried parsley
• 1 peach, diced (approx. 3/4 cup)
• 1/3 cup diced green tomato (optional)
• 1/4 cup diced red onion
• juice of 1/2 a lime
• 1/2 tsp lime zest
• 1 tsp extra virgin olive oil
• kosher salt
• pepper