Tilapia Tacos with Peach Relish
By smaier
Yield: 4 servings (serving size: 2 tacos and about 1/2 cup salsa)
CALORIES 250 FAT 4.1g FIBER 3.5g
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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
Details
Servings 4
Preparation
Step 1
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.
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