Sunday, April 29, 2012

Tilapia Tacos with Peach Relish

I guess you can say we've been on a fish taco kick these past few weeks.  I think this is the third time we've made them and the third recipe I've tried.  I will say that this recipe is my favorite so far.  Probably because the fish was fried on the skillet in a little oil instead of baked in the oven like the recipe suggested.  Hubs dipped them in egg and coated them in bread crumbs.  They tasted like fish sticks.  YUM!  That paired with the fresh salsa and a little bit of sour cream made for an amazing dinner.  Enjoy! 

Tilapia Tacos with Peach Relish
                       Cooking Light Recipe from My Recipes 

2 cups finely chopped peeled peach (about 2 medium)
1/2 cup finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 jalapeño pepper, seeded and finely chopped
1 garlic clove, minced

Remaining ingredients:
1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 pound tilapia, cut into 2-inch strips
Cooking spray
8 (6-inch) corn tortillas

To prepare salsa, combine first 8 ingredients in a medium bowl.

Let stand 30 minutes at room temperature.
Preheat oven to 375°.
Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon 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 desired degree of doneness, turning once.
Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

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