We had a couple of frozen tilapia filets on hand so these fish tacos were perfect with ripe peaches in season too. We made half of the fish with the panko crumbs and half without, and didn’t miss the breading so consider them optional. You can also substitute other seafood, such as shrimp or salmon (cooking times will vary).
(modification of recipe originally from Cooking Light)
Serves 4 (2 tacos and ~ 1/2 cup salsa each)
Salsa:
- 2 cups finely chopped peach (about 2 medium peaches)
- ½ cup finely chopped red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground red/cayenne pepper
- 1 jalapeno pepper, seeded and finely chopped
- 1 garlic clove, minced
Fish:
- ½ cup panko (Japanese breadcrumbs) – optional, see intro
- ½ teaspoon kosher salt
- ¼ teaspoon ground red/cayenne 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 degrees.
To prepare fish, combine panko, salt and red pepper in a medium bowl. Add fish to bowl, tossing to coat. If not using panko, simply dust fish strips with salt and red pepper. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375 degrees for 5 minutes on each side or until desired degree of doneness.
Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.
Nutritional Info (with Panko)/Serving: Calories 153, Fat 4 g, Protein 24 g, Carbs 4 g
21 Day Fix Container Equivalents/Serving: 1 Red, 1 Yellow, 0.5 Purple
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