Grilled Fish Tacos with Peach Salsa

By carvalhohm

Ingredients

• 1 can (15.25 oz.) Peach Halves, drained and chopped (about 1 cup)
• 1/2 red bell pepper, finely chopped (about 1/2 cup)
• 1/4 red onion, finely chopped (about 1/4 cup)
• 1 tbsp.  Jalapeño Peppers, seeded and finely chopped
• 1 tbsp. finely chopped fresh cilantro
• 2 tsp. Lemon Juice
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 4 tilapia fillets, about (1 lb), or other firm fleshed white fish, like halibut or sea bass
• 1 tbsp. chili powder
• 1 1/4 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 1 packet Sazón GOYA® with Coriander and Annatto
• 1 packet (10 oz.) 6” Corn Tortillas, warmed

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Make the Salsa:

In medium bowl, stir together peaches, bell pepper, onions, jalapeños, cilantro and lemon juice. Season with adobo; cover and refrigerate until ready to use.

Make the fish:

Heat grill to medium-high heat. Using paper towels, pat fish dry; transfer to plate. In small bowl, stir together chili powder, Adobo and Sazón. Rub fish with spice mixture to coat completely.

Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with a fork, about 8 minutes. Thinly slice fish.

To serve, fill tortillas with fish; top with salsa.