Tilapia Tacos with Peach Relish

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

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 15%
  • Fat: 4.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 25.8g
  • Carbohydrate: 30.6g
  • Fiber: 3.5g
  • Cholesterol: 75mg
  • Iron: 0.6mg
  • Sodium: 533mg
  • Calcium: 30mg

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

  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.
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