• Prep Time
    75 Mins
  • Cook Time
    0 Mins
  • Total Time
    75 Mins
  • The base number of servings for this recipe is 4
    OK

    GOYA® Grilled Fish Tacos with Peach Salsa

    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, for your best taco night yet!


    Ingredients
    For the salsa
    1
    can
    15.25 ounce GOYA peach halves, drained, rinsed and chopped (about 1 cup)
    1/2
    red bell pepper, finely chopped (about ½ cup)
    1/4
    red onion, finely chopped (about ¼ cup)
    1
    GOYA whole jalapeño pepper, rinsed, seeded and finely chopped (about 1 tbsp.)
    1
    tablespoon
    finely chopped fresh cilantro
    2
    teaspoons
    GOYA lemon juice
    For the fish
    4
    tilapia fillets (about 1 lb.)
    1
    tablespoon
    chili powder
    1/4
    teaspoon
    GOYA adobo light all-purpose seasoning with pepper
    1
    packet
    Sazón GOYA natural and complete
    8
    6 inch GOYA flour tortillas, warmed
    Directions
    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: Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry; transfer to plate. In small bowl, stir together chili powder, Adobo Light and Sazón Natural and Complete. 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 fork, about 8 minutes. Thinly slice fish.
    To serve, fill each tortilla with ½ fish fillet and about 1/3 cup salsa.
    Reprinted With Permission From Healthy, Tasty, Affordable Latin Cooking - This book is part of the national MyPlate campaign designed to help educate Americans on healthy eating.

    The base number of servings for this recipe is 4
    OK

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