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 are 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 (272 G)
Prep Time: 30 min.
- 2 medium peaches, peeled and finely chopped
- ½ cup finely chopped red onion
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. lime juice
- ¼ tsp. salt
- ⅛ tsp. ground red pepper
- 1 jalapeño pepper, seeded and finely chopped
- 1 clove garlic, minced
- ½ cup panko
- ¼ tsp. ground red pepper
- 1 lb. tilapia, slice into 2" strips
- 8 (6") corn tortillas
- Combine salsa ingredients and refrigerate until ready to serve.
- Preheat oven to 375ºF. Coat a baking sheet with cooking spray.
- Combine panko and red pepper in a medium bowl. Toss fish with mixture to coat and place on prepared baking sheet. Bake until translucent and flaky, turning once (10-12 minutes).
- Warm tortillas according to package directions. Divide fish and salsa evenly among tortillas to serve.