Grilled Fish Tacos with Peach Salsa
Kick 'Taco Tuesday' up a notch this summer with this healthy fish taco and peach salsa recipe.
For the salsa: In a medium bowl, add peaches, bell pepper, onion, jalapeno, cilantro, and lemon juice. Cover and refrigerate until ready to use.
For the fish: Heat grill or grill pan over medium-high heat. Pat fish dry with paper towels and transfer to a plate.
In a small bowl, stir in chili powder, taco seasoning, and cumin.
Rub fish with spice mixture thoroughly.
Place fish on hot greased grill grates (or pan over stove).
Cook 4 minutes on one side and flip over on opposite side to finish off, another 4 minutes.
Remove fish from pan and place on cutting board. Thinly slice.
Fill each tortilla with ½ fish fillet and 1/3 cup salsa.
0 servings
Ingredients
Directions
For the salsa: In a medium bowl, add peaches, bell pepper, onion, jalapeno, cilantro, and lemon juice. Cover and refrigerate until ready to use.
For the fish: Heat grill or grill pan over medium-high heat. Pat fish dry with paper towels and transfer to a plate.
In a small bowl, stir in chili powder, taco seasoning, and cumin.
Rub fish with spice mixture thoroughly.
Place fish on hot greased grill grates (or pan over stove).
Cook 4 minutes on one side and flip over on opposite side to finish off, another 4 minutes.
Remove fish from pan and place on cutting board. Thinly slice.
Fill each tortilla with ½ fish fillet and 1/3 cup salsa.