Ingredients
1 can 15.25 ounces peach halves (drained
rinsed
and chopped
about 1 cup)
1/2 red bell pepper (finely chopped
about 1/2 cup)
1/4 red onion (finely chopped
about 1/4 cup)
1 whole jalapeno pepper (rinsed
seeded
and finely chopped)
1 tablespoon fresh cilantro (finely chopped)
2 teaspoons lemon juice
4 tilapia fillets (about 1 lb)
1 tablespoon chili powder
1/4 teaspoon low-sodium adobo seasoning
1 package low-sodium sazon seasoning
8 6" flour tortillas (warmed)
Steps
In a medium bowl, stir together chopped peaches, bell pepper, onions, jalapenos, cilantro, and lemon juice
Cover and refrigerate until ready to use.
Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry, transfer to plate.
In a small bowl, stir together chili powder, low-sodium adobo and Sazon packet.
Rub fish with spice mixture to coat completely.
Place fish on hot greased grill grates.
Cook, flipping once until fish is opaque and flakes easily with a fork (145 °F), about 8 minutes.
Thinly slice fish.
To serve, fill each tortilla with 1/2 fish fillet and about 1/3 cup of salsa.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 330 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 55 mg |
| Sodium | 380 mg |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Total Sugars | 18 g |
| Added Sugars included | 11 g |
| Protein | 27 g |
| Vitamin D | 3 mcg |
| Calcium | 104 mg |
| Iron | 3 mg |
| Potassium | 590 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Grilled Fish Tacos with Peach Salsa. Recipe source: The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica GOYA Foods. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.