- About this Recipe
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.)
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.
8
GOYA® Flour Tortillas – Soft Tacos, warmed
Directions
For the Salsa:
Step 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:
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.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40 MyPlate SummerRecipe Reviews
No Reviews Yet