A quick and fresh meal, these grilled tilapia tacos are sure to please. Plus, it’s topped with a peach salsa that’s great for fish.

Prep Time: 30 minutes

Servings: 4

Serving suggestions: serve with a Summer Corn Salad, chock full of vegetables, and a quick Mango Banana Shake for your best taco night yet!

Ingredients

Salsa

  • 1 can (15.25 ounces) peach halves, drained, rinsed and chopped
  • 1/2 red bell pepper, finely chopped
  • 1/4 red onion, finely chopped
  • 1 whole jalapeno pepper, rinsed, seeded and finely chopped
  • 1 tablespoon fresh cilantro, finely chopped
  • 2 teaspoons lemon juice

Fish

  • 4 tilapia fillets (about 1 lb)
  • 1 tablespoon chili powder
  • 1/4 teaspoon low-sodium adobo seasoning
  • 1 packet low-sodium sazon seasoning
  • 8 6-inch flour tortillas, warmed

Directions

For the salsa:

  • In a medium bowl, stir together peaches, bell pepper, onion, jalapeno, cilantro and lemon juice; cover and refrigerate until ready to use.

For the fish:

  • Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry and 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 (a minimum internal temperature of 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.

Recipe and photo courtesy of What’s Cooking? USDA Mixing Bowl.

Nutrition Facts

4 servings

Amount per serving

Calories

330

Total Fat 5g
Saturated Fat 2g
Trans Fat 
Cholesterol 55mg
Sodium 380mg
Total Carbs 44g
Dietary Fiber 3g
Sugars 18g
Added Sugars 11g
Protein 27g
Vitamin D 3mcg
Calcium 104mg
Iron 3mg
Potassium 590mg

*Percent Daily Values are included where available. They are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie needs.