Recipes

RECIPE: Grilled Fish Tacos with Peach Salsa


Basically, summer on a warm tortilla. Try something light and sweet for summertime taco night with healthy tilapia filets, juicy fresh peaches, crunchy peppers and onions, and a simple dressing to complete this any-time-of-the-week meal.

Grilled Fish Tacos with Peach Salsa

INGREDIENTS FOR THE SALSA

  • 1 can 15.25 ounces peach halves (drained, rinsed, 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 (rinsed, seeded, and finely chopped)
  • 1 Tbsp. fresh cilantro (finely chopped)
  • 2 tsp. lemon juice

INGREDIENTS FOR THE FISH

  • 4 tilapia fillets (about 1 lb)
  • 1 tsp. chili powder
  • 1/4 tsp. low-sodium adobo seasoning
  • 1 package low-sodium sazon seasoning
  • 8 6″ flour tortillas (warmed)

DIRECTIONS FOR THE SALSA

  1. In a medium bowl, stir together chopped peaches, bell pepper, onions, jalapenos, cilantro, and lemon juice; cover and refrigerate until ready to use.

DIRECTIONS FOR THE FISH

  1. Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry, transfer to plate.
  2. In a small bowl, stir together chili powder, low-sodium adobo and sazon packet.
  3. Rub fish with spice mixture to coat completely.
  4. Place fish on hot greased grill grates.
  5. Cook, flipping once until fish is opaque and flakes easily with a fork (145 degrees Fahrenheit), about 8 minutes.
  6. Thinly slice fish.
  7. To serve, fill each tortilla with 1/2 fish fillet and about 1/3 cup of salsa.

Source: USDA Mixing Bowl

NUTRITION INFORMATION

Servings: 4
Calories: 330
Fat: 5 g
Protein: 27 g
Carbohydrates: 44 g
Dietary Fiber: 3 mg
Sodium: 380 mg

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