Grilled Fish Tacos with Peach Salsa

30 min · Serves 4

Based on a recipe from The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica GOYA Foods, via USDA MyPlate Kitchen

What goes in

• 1 canpeach halves
• ½red bell pepper
• ¼red onion
• 1jalapeno pepper
• 14.8 mlfresh cilantro
• 9.9 mllemon juice
• 1 lbtilapia fillets
• 14.8 mlchili powder
• 1.2 mllow-sodium adobo seasoning
• 1 packlow-sodium sazon seasoning
• 8flour tortillas

How to cook it

1. Combine the chopped peaches, bell pepper, onion, jalapeno, cilantro, and lemon juice in a bowl.
2. Keep the salsa chilled in the refrigerator until you are ready to serve.
3. Preheat your grill or a grill pan to medium-high heat.
4. Pat the fish fillets dry with paper towels and set them aside.
5. Mix the chili powder, adobo, and sazon seasoning together in a small bowl.
6. Coat the fish fillets thoroughly with the spice blend.
7. Place the seasoned fish onto the hot, greased grill grates.
8. Grill the fish for about 8 minutes, flipping once, until it reaches an internal temperature of 145 °F and flakes easily.
9. Slice the cooked fish into thin strips.
10. Assemble the tacos by placing half a fillet and a portion of the peach salsa into each warmed tortilla.

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