Serves 4
364 cal · 30 min
Grilled Fish Tacos with Peach Salsa
Recipe GLPR6b6fc224749d0e
Tender grilled tilapia fillets seasoned with chili and adobo spices, served in warm flour tortillas and topped with a fresh, vibrant peach salsa. This light and flavorful dish combines sweet, spicy, and savory elements for a delicious meal.
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Ingredients
1 can (15.25 oz) Canned peach halves, drained and chopped
½ Red bell pepper, finely chopped
¼ Red onion, finely chopped
1 whole Jalapeno pepper, seeded and finely chopped
1 tablespoon Fresh cilantro, finely chopped
2 teaspoons Lemon juice
4 Tilapia fillets
1 tablespoon Chili powder
¼ teaspoon Low-sodium adobo seasoning
1 package Low-sodium sazon seasoning
8 Flour tortillas, 6-inch
Directions
In a medium bowl, combine the chopped peaches, red bell pepper, red onion, seeded jalapeno, cilantro, and lemon juice. Stir well until all ingredients are evenly distributed. Let the salsa rest for 5 minutes to allow flavors to meld. Set aside.
Preheat your grill to medium-high heat (about 400°F). Pat the tilapia fillets dry with paper towels.
In a small bowl, mix together the chili powder, adobo seasoning, and sazon seasoning to create a spice blend.
Evenly coat both sides of each tilapia fillet with the spice mixture.
Place the seasoned fillets directly on the grill grates. Grill for 4-5 minutes per side, until the fish is opaque throughout and flakes easily with a fork (internal temperature should reach 145°F). Do not flip more than once.
Warm the flour tortillas on the grill for about 30 seconds per side, or wrap them in foil and place on the grill for 2-3 minutes.
To assemble, place one grilled tilapia fillet on each warm tortilla. Top generously with the peach salsa and serve immediately.
