Tilapia Tacos with Peach Relish

Tilapia Tacos with Peach Relish
Photo by Lee Harrelson

Ingredients

  • 1 garlic clove, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • ½ cup finely chopped red onion
  • Salsa:
  • Salsa:
  • 2 cups finely chopped peeled peach (about 2 medium)
  • ¼ teaspoon ground red pepper
  • + 25 more ingredients
    • Cooking spray
    • ½ teaspoon kosher salt
    • 1 pound tilapia, cut into 2-inch strips
    • ½ teaspoon kosher salt
    • 1/8 teaspoon ground red pepper
    • 1 garlic clove, minced
    • Cooking spray
    • 1 jalapeño pepper, seeded and finely chopped
    • 1/8 teaspoon ground red pepper
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground red pepper
    • Remaining ingredients:
    • Remaining ingredients:
    • ½ cup panko (Japanese breadcrumbs)
    • 2 cups finely chopped peeled peach (about 2 medium)
    • 2 tablespoons chopped cilantro
    • ½ cup finely chopped red onion
    • 8 (6-inch) corn tortillas
    • 1 tablespoon fresh lime juice
    • 1 tablespoon fresh lime juice
    • 1 pound tilapia, cut into 2-inch strips
    • 2 tablespoons chopped cilantro
    • ½ cup panko (Japanese breadcrumbs)
    • ½ teaspoon kosher salt
    • 8 (6-inch) corn tortillas

To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature. Preheat oven to 375°. Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with...

View full recipe at My Recipes

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