Grilled Fish Tacos with Peach Salsa

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CategoryCuisineTags, , DifficultyIntermediate

Let’s kick taco Tuesday up a notch with these healthy fish tacos topped with a peach salsa that is a perfect summertime meal.

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

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.

9

NOTES: Serve tacos with a quick Mango Strawberry smoothie and enjoy!

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

Directions

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.

9

NOTES: Serve tacos with a quick Mango Strawberry smoothie and enjoy!

Grilled Fish Tacos with Peach Salsa