Sweet and spicy peach salsa pairs perfectly with light, flaky tilapia for a taco experience your mouth won’t want to miss. For a little extra veg, try some local microgreens. Arugula has a particularly delightful flavor to add to this dish. Summer is a great time to experiment with fresh-caught, local fish varieties as well.
Fish tacos have been increasingly popular with good reason. Not only are they utterly scrumptious, they can offer a more nutritious and lighter alternative to the traditional greasy beef or pork tacos. This recipe is made with peach salsa for a taco experience that is tailored to the light flavors of tilapia.
Servings: 4 (276 G )
Prep Time: 15 Minutes
Cook Time: 40 Minutes
- 2 cups finely chopped peeled peach (about 2 medium)
- 1/2 cup finely chopped red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 jalapeño pepper, seeded and finely chopped
- 1 garlic clove, minced
- Remaining ingredients:
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 teaspoon ground red pepper
- 1 pound tilapia, cut into 2-inch strips
- Cooking spray
- 8 (6-inch) corn tortillas
1. To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
2. Preheat oven to 375 degrees Fahrenheit.
3. Combine panko and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375 degrees Fahrenheit for 10 minutes or until desired, turning once.
4. Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.