Tilapia Tacos with Peach Relish

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

Ingredients

• 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  jalapeño 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

Preparation

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.