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:
15.25 oz peach halvesdrained, rinsed, and chopped, about 1 cup
½ cup red bell pepperfinely chopped
¼ cup red onionfinely chopped
1 whole jalapeno pepperrinsed and finely chopped
1 tbsp fresh cilantro leavesfinely chopped
2 tsp fresh squeezed lime juice
For the fish:
4 tilapia filletsabout 1 lb
1 tbsp chili powder
¼ tsp low-sodium taco seasoning
1 tsp ground cumin
8 6 inch torillaswarmed
1
For the salsa: In a medium bowl, add peaches, bell pepper, onion, jalapeno, cilantro, and lemon juice. Cover and refrigerate until ready to use.
2
For the fish: Heat grill or grill pan over medium-high heat. Pat fish dry with paper towels and transfer to a plate.
3
In a small bowl, stir in chili powder, taco seasoning, and cumin.
4
Rub fish with spice mixture thoroughly.
5
Place fish on hot greased grill grates (or pan over stove).
6
Cook 4 minutes on one side and flip over on opposite side to finish off, another 4 minutes.
7
Remove fish from pan and place on cutting board. Thinly slice.
8
Fill each tortilla with ½ fish fillet and 1/3 cup salsa.
Nutrition Facts
0 servings
Serving size
Ingredients
For the salsa:
15.25 oz peach halvesdrained, rinsed, and chopped, about 1 cup
½ cup red bell pepperfinely chopped
¼ cup red onionfinely chopped
1 whole jalapeno pepperrinsed and finely chopped
1 tbsp fresh cilantro leavesfinely chopped
2 tsp fresh squeezed lime juice
For the fish:
4 tilapia filletsabout 1 lb
1 tbsp chili powder
¼ tsp low-sodium taco seasoning
1 tsp ground cumin
8 6 inch torillaswarmed
