Grilled Fish Tacos with Peach Salsa
Makes:
4 Servings
Preparation Time:
30 minutes
Set the stage for a delicious plate with these healthy fish tacos with peach salsa. Perfect for a summertime taco night!
Ingredients
- For the salsa:
- 1 can 15.25 ounces peach halves, drained and chopped (about 1 cup)
- 1/2 red bell pepper, finely chopped (about 1/2 cup)
- 1/4 red onion, finely chopped (about 1/4 cup)
- 1 whole jalapeno pepper, seeded, and finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 2 teaspoons lemon juice
- For the fish:
- 4 tilapia fillets (about 1 lb)
- 1 tablespoon chili powder
- 1/4 teaspoon low-sodium adobo seasoning
- 1 package low-sodium sazon seasoning
- 8 6" flour tortillas, warmed
Directions
Make the salsa:
- In a medium bowl, stir together chopped peaches, bell pepper, onions, jalapenos, cilantro, and lemon juice
- Cover and refrigerate until ready to use.
For the fish:
- Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry, transfer to plate.
- In a small bowl, stir together chili powder, low-sodium adobo and Sazon packet.
- Rub fish with spice mixture to coat completely.
- Place fish on hot greased grill grates.
- Cook, flipping once until fish is opaque and flakes easily with a fork (145 °F), about 8 minutes.
- Thinly slice fish.
- To serve, fill each tortilla with 1/2 fish fillet and about 1/3 cup of salsa.
Notes
Serving Suggestions: Serve with a Summer Corn Salad, chock full of vegetables, and a quick Mango Banana Shake for your best taco night yet!
Learn more about:
The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica
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