Tuesday, September 22, 2009

Fish Tacos with Peach Salsa

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!

1 comment:

  1. This looks really good, I'll have to try it sometime. Can't say that I've ever heard of Japanese breadcrumbs before.

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