Grilled Fish Tacos with Peach Salsa

Recommended by Lisa Ashcraft-Carr, MS, RD, LD, Registered Dietitian at United Hospital Center

Courtesy of USDA MyPlate

Set the stage for a delicious plate with these healthy fish tacos with peach salsa. Perfect for taco night!

Ingredients

• 1 can 15.25 oz. peach halves (drained, rinsed, and chopped, about 1 cup)
• 1/2 red bell pepper (finely chopped, about 1/2 cup)
• 1/4 red onion (finely chopped, about 1/4 cup)
• 1 whole jalapeno pepper (rinsed, seeded, and finely chopped)
• 1 tbsp. fresh cilantro (finely chopped)
• 2 tsp. lemon juice
• 4 tilapia fillets (about 1 lb.)
• 1 tbsp. chili powder
• 1/4 tsp. low-sodium adobo seasoning
• 1 package low-sodium sazon seasoning
• 8 six-inch flour tortillas (warmed)

Instructions

1. In a medium bowl, stir together chopped peaches, bell pepper, onions, jalapenos, cilantro, and lemon juice; cover and refrigerate until ready to use.
2. Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry, transfer to plate.
3. In a small bowl, stir together chili powder, low-sodium adobo, and sazon packet.
4. Rub fish with spice mixture to coat completely.
5. Place fish on hot greased grill grates.
6. Cook, flipping once until fish is opaque and flakes easily with a fork (145°F), about 8 minutes.
7. Thinly slice fish.
8. To serve, fill each tortilla with 1/2 fish fillet and about 1/3 cup of salsa.

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