-In a small bowl, combine all of the ingredients for the halibut marinade. Place halibut filets in a large ziploc bag. Pour the marinade over the filets, seal the bag, and refrigerate for at least 20 minutes.

-While your halibut is marinating, get started on the peach salsa. First, you’ll need to peel your peaches. To do this, fill a medium pot with water and bring it to a boil. Cut an “x” in the bottom of your peaches and add them to the boiling water for one minute. Using a slotted spoon, transfer the peaches from the boiling water directly into an ice bath to stop the cooking process. Carefully peel the peaches using your fingers or a pairing knife. Dice the peeled peaches into small cubes.

-In a small bowl, combine the diced peaches, red bell pepper, red onion, jalapeno, cilantro, lime juice and salt. Refrigerate your salsa for at least 10 minutes to allow the flavors to really mingle.

-Now it’s time to grill the halibut. Heat a grill pan over medium heat. Spray the pan with cooking spray and add your halibut filets. Cook the filets for approximately 4 minutes on each side or until opaque throughout. Remove your filets from the grill and place them on a plate. Use a fork to flake the halibut into large chunks.

-Warm your tortillas. You can simply wrap them in a damp paper towel and microwave them for about 20 seconds or you can warm them in your grill pan.

-To assemble your tacos, divide the flaked halibut among the tortillas. Top with peach salsa and celebrate life, love, and the pursuit of happiness.