Ingredients
- Salsa:
- 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
- Tacos:
- ½ cup panko
- ¼ tsp. ground red pepper
- 1 lb. tilapia, slice into 2" strips
- 8 (6") corn tortillas
Tip: Screenshot this list for easy reference while shopping
Instructions
- 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.