Tilapia Tacos with Peach Relish. Delish.
We spent our last weekend of summer at the beach. Which was great. It also, as usual, motivated two things. Being in the sand and surf makes me want to:1. Eat. a.) healthy and b.) fish.
2. Crave cilantro. I have no idea why this is. But it is, and it's on. And there was no way I was going to shut up about cilantro unless I just hit the kitchen and whipped up something that contained a lot of it. So. I did. And now I give you this kick arse little recipe I found in an old Cooking Light magazine:
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 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
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.
The entire recipe was super easy. The chopping was the hardest part, and that's not exactly rocket science. I was able to grab all the ingredients from Super Target of all spots, except for the the tilapia (because I wanted fresh not frozen) and the panko. And both of those were totally worth dealing with the sociological case study that is Whole Foods.
Serve with: Blue Moon Belgian White Ale (with orange slices)
Soundtrack: Athlete, Beyond the Neighbourhood
Labels: recipes
posted by Girl con Queso at 10:26 PM
7 Comments:
Hey sister,
I just posted your arugula/grapefruit salad recipe on my blog (from 100 years ago) because you always offer such aMAYESing recipes. I love your recipes. And I tried making fish tacos last week without a recipe and it didn't go over so well. So I have a question about this one for you or your readers: If I can't find the fancy-pants breadcrumbs. If I can't find panko or don't want to buy it since I probably won't use it alot, can I use something else? Would cornmeal work?
I didn't proof read that. I apologize for the grammar/sentence structure craziness to your readers that get heated about that sort of thing.
I'm sure cornmeal would work. It's just a baking thing. Hell, shake and bake would work. I think it just changes the taste/sodium levels a bit depending on what you use. (But I must say the panko was good. You'd probably use it for other things if you bought it.)
Oh yum! I love cilantro. I love the beach.
did you hear I am having a bushel of peaches delivered this week?
A BUSHEL.
Delicious! And I read about your salad on Tish's blog. Because Tish rocks. (And there is a Tish the Fish joke in there somewhere with the tilapia.)
LOVE the tilapia! Cannot wait for us to try this!
THIS is a menu I could get behind...fish tacos and Blue Moon both make my "Favorite Things" list. And Panko. Panko only makes for good things in my mind. Lemon-Butter sole with a light Pank crust? Yup.
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