Grilled Fish Tacos with Peach Salsa
Healthy Fish TacosBring the fresh flavors of Mexico into your backyard, tonight! Here, firm white fish fillets are generously seasoned with a classic Mexican blend of ground chiles and annatto for subtly spicy flavor and vibrant color. Wrap the grilled fish in a warm tortilla, and top with a fresh peach and onion salsa for a fun, flavorful meal that’s quick enough for tonight and special enough for relaxed, summertime entertaining.
(Serving Size: 2 Tacos 320 Calories 4g Fat (0.5g Saturated, 0g Trans); 55mg Choles- terol; 46g Carbohydrate; 17g Sugar; 25g Protein; 4g Fiber; 400mg Sodium)
Makes 4 Servings
Prep time: 15 min.
Total time: 30 min.
For the Salsa:
1 can (15.25 oz.) GOYA® Peach Halves, drained, rinsed and chopped (about 1 cup)
½ red bell pepper, finely chopped (about ½ cup)
¼ red onion, finely chopped (about ¼ cup)
1 GOYA® Whole Jalapeño Pepper, rinsed, seeded and finely chopped (about 1 tbsp.)
1 tbsp. finely chopped fresh cilantro
2 tsp. GOYA® Lemon Juice
For the Fish:
4 tilapia fillets (about 1 lb.)
1 tbsp. chili powder
¼ tsp. GOYA® Adobo Light All-Purpose Seasoning with Pepper
1 packet Sazón GOYA® Natural and Complete
8 6" GOYA® Flour Tortillas, warmed
|1.||In medium bowl, stir together chopped peaches, bell pepper, onions, jalapeños, cilantro and lemon juice; cover and refrigerate until ready to use.|
For the Fish:
|2.||Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry; transfer to plate. In small bowl, stir together chili powder, Adobo Light and Sazón Natural and Complete. Rub fish with spice mixture to coat completely.|
|3.||Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with fork, about 8 minutes. Thinly slice fish.|
|4.||To serve, fill each tortilla with ½ fish fillet and about 1/3 cup salsa.|