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Tilapia Tacos with Peach Relish

Lee Harrelson
Yield 4 servings (serving size: 2 tacos and about 1/2 cup salsa)
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.

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

Nutrition 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

How to Make It

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

  2. Preheat oven to 375°.

  3. 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.

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