Tilapia tacos with peach salsa

Continuing the trend of “Eat this before it’s too late” I have one of my favorite summertime, weekday recipes for you today. I seriously look at this recipe with longing during the winter months, envisioning the succulent peaches and cool lime juice in the salsa. So when peach season comes around, it’s the first thing I make.

 

It also ranks high on my list because it’s so easy to whip up for a weekday dinner. It’s packed full of flavor and super healthy because you’re avoiding the cheese that comes along with standard American tacos. (Not that I have anything against standard American tacos with lots of cheese. Those are good too for a quick dinner.)

 

 

Keep a close eye on your peaches. You want them ripe, but not totally falling apart. Feel free to adjust the spice, both from the jalapenos and the red pepper, to suit your palette. You could also swap the fish out (though tilapia is super affordable) for something else. Grilled shrimp, chicken or thinly sliced pork would all play well with the peaches.

Whatever you decide, just add this to your list. I know you’re already planning to go to the farmer’s market this weekend to pick up some corn for Corn salad with champagne vinaigrette. Right?
 

 

Tilapia tacos with peach salsa
From Cooking Light

2 peaches
½ medium red onion
2 Tbsp cilantro
1 jalapeno
1 garlic clove
1 lime
⅛ tsp ground red pepper
½ tsp salt
2 or 3 large tilapia fillets
½ tsp salt
¼ tsp ground red pepper
8 corn tortillas

Heat oven to 375°. Chop peaches and place in a medium bowl. Mince onion to get about ½ cup and add to bowl. Chop cilantro, mince jalapeno (removing seeds based on your preference for spice), and mince garlic. Add to peaches. Juice lime to get about 1 Tbsp of liquid and add to bowl. Season salsa with red pepper and salt. Set salsa aside.

Cut fillets into 2 inch strips. Season with salt and pepper. Coat a baking sheet with cooking spray and spread panko in a shallow dish. Coat strips with panko and place on baking sheet. Bake for 10 minutes or until done, turning once.

Heat tortillas according to package directions. Top tortillas with fish and salsa.

Serve with: corn salad, corn on the cob or your favorite Mexican side dish.

[...] this now” theme that is prevalent this week. So when you’re picking up peaches for the Tilapia tacos, grab a few extra for this awesome dessert I snagged from Heather’s Dish. It was deceptively [...]

This Week’s Menu « - September 12, 2011 - 3:08 pm

[...] Monday: Chicken Biryani (for real this time) Tuesday: Seitan with Spinach & Potatoes Wednesday: Tilapia Tacos with Corn & Radish Saute Thursday: Udon Soup with Bok Choy & Smoked Tofu Friday: Vegan [...]

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