Yay it’s peach season! I believe I’ve mentioned before that one of the reasons I love summer is all the delicious fruit. Here in the south, peaches are all the rage. Georgia is really the place known for it’s peaches, but right next door in Alabama, we’ve got plenty to go around too.
These fish tacos were amazing, with the perfect combo of sweet and tart. Plus it gave me a good excuse to buy a few more peaches than I needed just for snacking. This is a great Summer recipe with it’s light, refreshing flavors. It’s also something a little unique. I mean, I dunno how often you eat fish tacos at your house, but in our kitchen it’s pretty rare. In fact, this was our first homemade fish taco experience. If they’re all this good, it certainly will not be our last.
Ingredients
- 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 garlic clove, minced
- 1/2 cup panko 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 or flour tortillas
Directions
- To prepare salsa, combine first 7 ingredients (peaches through garlic) in a medium bowl. Let stand 30 minutes at room temperature.
- Preheat oven to 375°.
- 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.
- Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.
Source: Myrecipes.com
