Fish Tacos with Pickled Peach Salsa - alive magazine

Ingredients

• 2 Tbsp (30 mL) honey
• 1 tsp (5 mL) salt
• 3/4 cup (180 mL) cider vinegar
• 2 peaches, peeled, pitted, and sliced
• 1 lb (450 g) Pacific halibut
• Salt and black pepper, to taste
• 1 red bell pepper, diced
• 1 avocado, cubed
• 2 plum (Roma) tomatoes, seeded and chopped
• 1 green onion, thinly sliced
• 1 jalapeno pepper, seeded and minced
• 1/3 cup (80 mL) chopped cilantro
• Juice of 1/2 lime
• 8 corn tortillas, warmed
• Lime wedges, for garnish