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Ingrdients

  • Salsa:$
  • 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 $

Preparation

  1. To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
  2. Preheat oven to 375°.
  3. 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.
  4. Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.
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