Tilapia Tacos with Peach Relish

Tilapia Tacos with Peach Relish Recipe
Lee Harrelson
Gotreaux Family Farms in Louisiana produces farm-raised tilapia. Locally raised or caught seafood is available at grocers and farmers' markets. You can substitute other seafood, such as salmon or shrimp.

Yield:

4 servings (serving size: 2 tacos and about 1/2 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 250
Caloriesfromfat 15 %
Fat 4.1 g
Satfat 1 g
Monofat 0.5 g
Polyfat 0.9 g
Protein 25.8 g
Carbohydrate 30.6 g
Fiber 3.5 g
Cholesterol 75 mg
Iron 0.6 mg
Sodium 533 mg
Calcium 30 mg

Ingredients

Salsa:
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
1/2 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)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 pound tilapia, cut into 2-inch strips
Cooking spray
8 (6-inch) corn tortillas

Preparation

To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.

Preheat oven to 375°.

Combine panko, 1/2 teaspoon salt, 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° for 10 minutes or until desired degree of doneness, turning once.

Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

Alison Ashton,

Cooking Light

August 2006
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