Wednesday, February 3, 2010

Tilapia Tacos with Peach Relish

Yield: 4 servings (serving size: 2 tacos and about 1/2 cup salsa)


  • Salsa:
  • 2  cups  finely chopped peeled peach (about 2 medium)
  • 1/2  cup  finely chopped red onion
  • 2  tablespoons  chopped cilantro
  • 1  tablespoon  fresh lime juice
  • 1/2  teaspoon  kosher salt
  • 1/8  teaspoon  ground red pepper
  • 1  jalapeƱo pepper, seeded and finely chopped
  • 1  garlic clove, minced

  • Remaining ingredients:
  • 1/2  cup  panko (Japanese breadcrumbs)
  • 1/2  teaspoon  kosher salt
  • 1/4  teaspoon  ground red pepper
  • 1  pound  tilapia, cut into 2-inch strips
  • Cooking spray
  • 8  (6-inch) corn tortillas


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.

*These were fantastic! We added shredded cabbage and a white sauce to the tacos before eating. My white sauce was equal parts mayo,sour cream and lime juice.

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