MyPlate Grilled Fish Tacos with Peach Salsa
Nutritious 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.
Total Time
30m
Prep Time:15m
Yields:4 Servings
Ingredients
For the Salsa:
1 can
(15.25 oz.)
½
red bell pepper, finely chopped (about ½ cup)
¼
red onion, finely chopped (about ¼ cup)
1
1 tbsp.
finely chopped fresh cilantro
2 tsp.
For the Fish:
4
tilapia fillets (about 1 lb.)
1 tbsp.
chili powder
1 packet
8
Directions
Step 1
In medium bowl, stir together chopped peaches, bell pepper, onions, jalapeños, cilantro and lemon juice; cover and refrigerate until ready to use.
Step 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.
Step 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.
Step 4
To serve, fill each tortilla with ½ fish fillet and about 1/3 cup salsa.
Nutrition Facts
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
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MyPlate Grilled Fish Tacos with Peach Salsa
Prep Time 15m
Total time 30m
Yields: 4 Servings
Nutritious 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.
Ingredients
For the Salsa:
1 can (15.25 oz.)
½
red bell pepper, finely chopped (about ½ cup)
¼
red onion, finely chopped (about ¼ cup)
1
1 tbsp.
finely chopped fresh cilantro
2 tsp.
For the Fish:
4
tilapia fillets (about 1 lb.)
1 tbsp.
chili powder
1 packet
8
Directions
Step 1
In medium bowl, stir together chopped peaches, bell pepper, onions, jalapeños, cilantro and lemon juice; cover and refrigerate until ready to use.
Step 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.
Step 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.
Step 4
To serve, fill each tortilla with ½ fish fillet and about 1/3 cup salsa.
