Tilapia Tacos with Peach Relish

  • 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
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