Grilled Fish Tacos with Peach Salsa
Set the stage for a delicious plate with these healthy fish tacos with peach salsa. Perfect for a summertime taco night!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
364
Calories
28g
Protein
47g
Carbs
8g
Fat
5g
Fiber
13g
Sugar
752mg
Sodium
Saturated Fat 3 g · Cholesterol 46 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
15.25 ounces peach halves, drained and chopped
1 can · about 1 cup
red bell pepper, finely chopped
1/2 · about 1/2 cup
red onion, finely chopped
1/4 · about 1/4 cup
jalapeno pepper, seeded, and finely chopped
1 whole
fresh cilantro, finely chopped
1 tablespoon
lemon juice
2 teaspoons
tilapia fillets
4 · about 1 lb
chili powder
1 tablespoon
low-sodium adobo seasoning
1/4 teaspoon
low-sodium sazon seasoning
1 package
6" flour tortillas, warmed
8
Instructions
- 1
In a medium bowl, stir together chopped peaches, bell pepper, onions, jalapenos, cilantro, and lemon juice
- 2
Cover and refrigerate until ready to use.
- 3
Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry, transfer to plate.
- 4
In a small bowl, stir together chili powder, low-sodium adobo and Sazon packet.
- 5
Rub fish with spice mixture to coat completely.
- 6
Place fish on hot greased grill grates.
- 7
Cook, flipping once until fish is opaque and flakes easily with a fork (145 °F), about 8 minutes.
- 8
Thinly slice fish.
- 9
To serve, fill each tortilla with 1/2 fish fillet and about 1/3 cup of salsa.
Source: USDA MyPlate Kitchen · The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica GOYA Foods
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