8 ounces Wreckfish (sourced from Murrells Inlet Seafood via Maypop Farm in Darlington, SC)
2 cups Paris Island Romaine, shredded (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Tomato (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Onion (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
2 each Peaches (sourced from Santee via Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Kaffir Lime Leaf (sourced from McKenzie Farm in Scranton, SC)
2 cups Pixel IPA (sourced from Seminar Brewery in Florence, SC) or use your favorite beer
4 each 6” tortillas
Salt and Pepper to taste
Make the Peach Salsa – finely dice the peaches, 1⁄2 of the tomato, 1⁄2 of the onion and the jalapeno pepper. Combine in a bowl with the lime leaf, salt and pepper. Cover and refrigerate overnight.
Dice the remaining half tomato and half onion.
Cut the Wreckfish into thin strips, approximately 1 ounce each.
Place the beer and fish into a pot and bring to a boil. Once the mix is boiling, remove from the heat and let sit for 1 minute. Lay out the tortillas. Top each one with 2 strips of the fish, 1⁄2 cup lettuce, a few diced tomatoes and onions and some peach salsa. Enjoy!
Optional sauce topping – combine 1⁄4 cup Mayonnaise with 1 Tbsp Sriracha sauce and spoon some on top of the tacos
