Set the stage for a delicious plate with these healthy fish tacos with peach salsa. Add a grilled corn salad, chock full of vegetables, and a quick mango banana shake featuring GOYA® Mango Fruit Pulp. These summer recipes will make your best taco night yet!
Read Related: Mango Entequilado
GRILLED FISH TACOS WITH PEACH SALSA
Serves: 4
Prep time: 15 min.
Total time: 30 min.
Ingredients
For the Fish:
4 tilapia fillets (about 1 lb.)
1 tbsp. chili powder
¼ tsp. GOYA Adobo Light All-Purpose Seasoning with Pepper
1 packet Sazón GOYA Natural and Complete
8 6″ GOYA Flour Tortillas, warmed
For the Salsa:
1 can (15.25 oz.) GOYA Peach Halves, drained, rinsed and chopped (about 1 cup)
½ red bell pepper, finely chopped (about ½ cup)
¼ red onion, finely chopped (about ¼ cup)
1 GOYA Whole Jalapeño Pepper, rinsed, seeded and finely chopped (about 1 tbsp.)
1 tbsp. finely chopped fresh cilantro
2 tsp. GOYA Lemon Juice
Instructions
For the Salsa:
In medium bowl, stir together chopped peaches, bell pepper, onions, jalapeños, cilantro and lemon juice; cover and refrigerate until ready to use.
For the Fish:
1. Heat grill or grill pan over medium-high heat.
2. Using paper towels, pat fish dry; transfer to plate.
3. In small bowl, stir together chili powder, Adobo Light and Sazón Natural and Complete.
4. Rub fish with spice mixture to coat completely.
5. Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with fork, about 8 minutes.
6. Thinly slice fish.
7. To serve, fill each tortilla with ½ fish fillet and about 1/3 cup salsa.
Nutrition
Serving Size: 2 Tacos
320 Calories; 4g Fat (0.5g Saturated, 0g Trans); 55mg Cholesterol; 46g Carbohydrate; 17g Sugar; 25g Protein; 4g Fiber; 400mg Sodium
