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!
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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