Grilled Fish Tacos with Peach Salsa (MyPlate Certified) | GOYA

Good For You

Grilled Fish Tacos with Peach Salsa

Healthy Fish Tacos

Bring 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


For the Salsa:
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.