Tilapia with Peach Salsa
By á-2233
sweet and delicious! Cooking Light Recipe
Calories: 250
Calories from fat: 15%
Fat: 4.1g
Saturated fat: 1g
Monounsaturated fat: 0.5g
Polyunsaturated fat: 0.9g
Protein: 25.8g
Carbohydrate: 30.6g
Fiber: 3.5g
Cholesterol: 75mg
Iron: 0.6mg
Sodium: 533mg
Calcium: 30mg
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
- OR USE NEWMAN'S OWN PEACH SALSA AND ADD EXTRA PEACHES
- 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
Details
Preparation
Step 1
1. To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
2. Preheat oven to 375°.
3. 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.
4. Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.
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