Name: Grilled Fish Tacos with Peach Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 15.25 oz peach halves; ½ cup red bell pepper; ¼ cup red onion; 1 whole jalapeno pepper; 1 tbsp fresh cilantro leaves; 2 tsp fresh squeezed lime juice; 4 tilapia fillets; 1 tbsp chili powder; ¼ tsp low-sodium taco seasoning; 1 tsp ground cumin; 8 6 inch torillas

CategoryMain DishCuisineMexicanTags#fish, #peaches, #salsaDifficultyIntermediate

Kick 'Taco Tuesday' up a notch this summer with this healthy fish taco and peach salsa recipe.

Yields1 Serving

Prep Time20 minsCook Time15 minsTotal Time35 mins

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

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.

Nutrition Facts

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Serving size

Ingredients