4 servings (serving size: 2 tacos)

Sea bass is abundant in California coastal waters, but any firm white fish such as halibut, grouper, or snapper will work.

How to Make It

Step 1

Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently.

Step 2

Prepare grill. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle fish with 1/4 teaspoon salt and pepper.

Step 3

Prepare tacos: Warm the taco shells according to package directions. Cut the fish into 8 pieces, and place 1 piece of fish in each taco shell. Top each taco with 1/4 cup peach salsa, 1/4 cup shredded cabbage, and 1 tablespoon cilantro.

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