- 2 c. finely chopped peeled peach
- 1/2 c. finely chopped red onion
- 2 T. chopped cilantro
- 1 T. fresh lime juice
- 1/2 tsp. kosher salt
- 1/8 tsp. ground red pepper
- 1 jalapeño pepper, seeded and finely chopped
- 1 garlic clove, minced
- 1/2 c. panko (Japanese breadcrumbs)
- 1/2 tsp. kosher salt
- 1/4 tsp. ground red pepper
- 1 lb. tilapia, cut into 2-inch strips
- Cooking spray
- 8 (6-inch) corn tortillas
To prepare the salsa, combine the first 8 ingredients (peeled peach through minced garlic) in a medium bowl. Let the mixture stand for 30 minutes at room temperature.
Preheat the oven to 375°.
Combine the panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add the fish to the bowl, tossing to coat. Place the 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 the tortillas according to the package directions. Divide the fish and salsa evenly among the tortillas.
- Yields: 4 servings
- Preparation Time: 30 minutes
Related Articles