Grilled Fish Tacos with Peach Salsa
Healthy Fish Tacos
Bring the fresh flavors of Mexico into your backyard, tonight! Here, firm white fish fillets are generously seasoned with a classic Mexican blend of ground chiles and annatto for subtly spicy flavor and vibrant color. Wrap the grilled fish in a warm tortilla, and top with a fresh peach and onion salsa for a fun, flavorful meal that’s quick enough for tonight and special enough for relaxed, summertime entertaining.
Total Time
30m
Prep Time:15m
Yields:4
Ingredients
For the Salsa:
1 can
(15.25 oz.)
½
red bell pepper, finely chopped (about ½ cup)
¼
red onion, finely chopped (about ¼ cup)
1
1 tbsp.
finely chopped fresh cilantro
2 tsp.
For the fish:
4
tilapia fillets, about (1 lb), or other firm fleshed white fish, like halibut or sea bass
1 tbsp.
chili powder
1 packet
(30 oz.)
Directions
Make the Salsa:
Step 1
In medium bowl, stir together peaches, bell pepper, onions, jalapeños, cilantro and lemon juice. Season with adobo; cover and refrigerate until ready to use.
Make the fish:
Step 2
Heat grill to medium-high heat. Using paper towels, pat fish dry; transfer to plate. In small bowl, stir together chili powder, Adobo and Sazón. Rub fish with spice mixture to coat completely.
Step 3
Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with a fork, about 8 minutes. Thinly slice fish.
Step 4
To serve, fill tortillas with fish; top with salsa.
Warm Tortillas on the Grill
Warming Tortillas for grilled fish tacos? Don’t turn on your oven and step away from the stove! Instead, use your grill! Simply place the tortillas directly on the hot grill grates and cook, flipping once, until warm, flexible and charred in spots (about 30 seconds). Then, wrap the tortillas in a square of aluminum foil to keep them warm until you’re ready to serve.
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Warm Tortillas on the Grill
Warming Tortillas for grilled fish tacos? Don’t turn on your oven and step away from the stove! Instead, use your grill! Simply place the tortillas directly on the hot grill grates and cook, flipping once, until warm, flexible and charred in spots (about 30 seconds). Then, wrap the tortillas in a square of aluminum foil to keep them warm until you’re ready to serve.
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Grilled Fish Tacos with Peach Salsa
Prep Time 15m
Total time 30m
Yields: 4
Healthy Fish Tacos
Bring the fresh flavors of Mexico into your backyard, tonight! Here, firm white fish fillets are generously seasoned with a classic Mexican blend of ground chiles and annatto for subtly spicy flavor and vibrant color. Wrap the grilled fish in a warm tortilla, and top with a fresh peach and onion salsa for a fun, flavorful meal that’s quick enough for tonight and special enough for relaxed, summertime entertaining.
Ingredients
For the Salsa:
1 can (15.25 oz.)
½
red bell pepper, finely chopped (about ½ cup)
¼
red onion, finely chopped (about ¼ cup)
1
1 tbsp.
finely chopped fresh cilantro
2 tsp.
For the fish:
4
tilapia fillets, about (1 lb), or other firm fleshed white fish, like halibut or sea bass
1 tbsp.
chili powder
1 packet (30 oz.)
Directions
Make the Salsa:
Step 1
In medium bowl, stir together peaches, bell pepper, onions, jalapeños, cilantro and lemon juice. Season with adobo; cover and refrigerate until ready to use.
Make the fish:
Step 2
Heat grill to medium-high heat. Using paper towels, pat fish dry; transfer to plate. In small bowl, stir together chili powder, Adobo and Sazón. Rub fish with spice mixture to coat completely.
Step 3
Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with a fork, about 8 minutes. Thinly slice fish.
Step 4
To serve, fill tortillas with fish; top with salsa.
