From Cooking Light August 2006. Excellent fish taco recipe!
Salsa:
- 2 cups finely chopped peeled peach (about 2 medium peaches)
- 1/2 cup finely chopped red onion
- 2 tbsps chopped cilantro
- 1 tbsp fresh lime juice
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 jalapeno pepper, seeded and finely chopped
- 1 garlic clove, minced
Fish:
- 1/2 cup panko (Japanese breadcrumbs)
- 1/2 tsp salt
- 1/4 pepper
- 1 lb tilapia (or other fish) cut into 2-inch strips
- cooking spray
- corn tortillas
To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature. Meanwhile, preheat oven to 375 degrees. Combine panko, salt, & pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375 for 10 minutes or until fish is done, turning once. Heat tortillas. Divide salsa and fish evenly among tortillas. Enjoy!