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Published on February 28, 2012

Tilapia Tacos with Peach Salsa

February 28, 2012

Tilapia Tacos with Peach SalsaIngredients

  • 13 oz Fresh Peaches, Peeled, Diced 1/4"
  • 2 3/4 oz Fresh Red Onions, Diced 1/4"
  • 2 1/2 T Fresh Cilantro Leaves, Chopped Medium
  • 1 T + 1/4 tsp Fresh Jalapeno Peppers, Seeded, Chopped Fine
  • 1 T + 1 3/4 tsp Fresh Garlic, Minced
  • T + 1 3/4 tsp Lime Juice
  • 1/2 tsp Cayenne Pepper
  • 1 1/2 tsp Kosher Salt
  • 6 ea Tilapia Fillet 4oz, Raw, Thawed
  • 1/2 oz Japanese Bread Crumbs (panko)
  • 12 ea 6" Yellow Corn Tortillas


1. To prepare Peach Salsa: In a mixing bowl, combine peaches, onions, cilantro, jalapeno, garlic, lemon juice, 1/4 tsp cayenne pepper and 1/2 tsp salt. Mix well. Cover, and refrigerate. Hold refrigerated.

2. Slice each filet lengthwise into two equal strips.

3. Coat each filet with vegetable oil spray (not listed).

4. In a mixing bowl, combine panko crumbs, 1 tsp salt and 1/4 tsp cayenne pepper. Mix well.

5. Place filet in coating mixture. Toss to coat well and evenly.

6. Place breaded fillets in a single layer on baking sheet pan. Bake in a preheated 400 degree F standard oven for 10 minutes or until lightly golden on top. Turn once during baking. Hold hot.

7. Heat 2 tortillas on preheated flat top grill or in a microwave for 15 seconds or until warm and pliable.

8. Place one piece of fish in the center of each tortilla.

9. Evenly divide 1/4 cup salsa over two tacos.

Portion: Serve 2 tacos Yield: 6 Servings

Nutritional data per serving

Calories 210, Calories from Fat 23, Total Fat 2.6g, Saturated Fat 0.8g, Trans Fat 0g, Cholesterol 40.3mg, Sodium 350.7mg, Total Carbohydrate 28.2g, Dietary Fiber 2.6g, Sugars 6.4g, Protein 19.4g.

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