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.
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.
Thought the size of the slices of tilapia would be too big for tacos, so I cut it into smaller pieces. Agree with other reviewers there's nothing to make the panko stick, but just proceeded with what did stick. Might be better if it was more coated. I loved the peach salsa but kids thought it was too sweet (I love peaches).
would have liked the fish to be a little crispier, but otherwise it was fantastic. I added a simple guac (just avocado with lemon, nothing fancy) and some homemade habanero hot sauce. the tacos were missing a "crunch" so I think next time I'll top with some shredded cabbage, as well. my husband and I thoroughly enjoyed these... he's snacking on the leftovers right now!
Wonderful summer recipe when peaches are in season! I served these with sour cream on top as well which was a nice enhancement. I coated the tilapia in a little olive oil, salt, and red pepper prior to coating in the panko. After I took the fish out of the oven, I hit it with a little more salt, red pepper and fresh lime juice to give it some extra flavor. The relish is so flavorful!! Overall, this is a delicious, light, and wonderful summertime meal. I will certainly make this recipe again!
I'm not much of a fish fan, but I really wanted to like this dish. The fish just needed something. I wish I had seasoned it more before tossing in the breadcrumbs. The peach relish would have been really good if I had not mistaken parsley for cilantro--oops. I would make the relish again, but not the fish.
Oh my yum! I made a few changes, most particularly because I can't stand cilantro, but I'm looking forward to making this one again. Check out my full review at http://alittlenosh.blogspot.com/2010/07/tilapia-tacos-with-peach-relish.html
Quick, decent meal. I bought pre-made mango salsa at HEB to cut down on prep time. Great for a Monday night when you're just getting into the swing of things. Didn't feel like there was enough of the breading for the fish or it didn't coat that well, but it turned out to be a decent dish that I would make again when time-constrained.
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