Grilled Fish Tacos with Peach Salsa
Course: Dinner, Lunch
Servings
4
servingsPrep time
30
minutesIngredients
- 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 whole 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
- For The Fish:
4 tilapia fillets (about 1 lb)
1 Tbsp chili powder
1/4 tsp low-sodium adobo seasoning
1 package low-sodium sazon seasoning
8 6" flour tortillas (warmed)
Directions
- For 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!
