Grilled Fish Tacos with Peach Salsa
Set the stage for a delicious plate with these healthy fish tacos with peach salsa. Perfect for a summertime taco night!
- Yield
- 4 Servings
- Serving size
- 1 serving
- Rating
- 3.56 of 5 (240 ratings)
Food groups
- Fruit: 1/2 cups
- Grains: 3 ounces
- Protein Foods: 3 ounces
- Vegetables: 1/4 cups
Ingredients
- For the salsa:
- 1 can 15.25 ounces peach halves, drained 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, seeded, and finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 2 teaspoons lemon juice
- For the fish:
- 4 tilapia fillets (about 1 lb)
- 1 tablespoon chili powder
- 1/4 teaspoon low-sodium adobo seasoning
- 1 package low-sodium sazon seasoning
- 8 6" flour tortillas, warmed
Directions
- Make the salsa: In a medium bowl, stir together chopped peaches, bell pepper, onions, jalapenos, cilantro, and lemon juice.
- Cover and refrigerate until ready to use.
- For the fish: Heat grill or grill pan over medium-high heat.
- Using paper towels, pat fish dry, transfer to plate.
- In a small bowl, stir together chili powder, low-sodium adobo and Sazon packet.
- Rub fish with spice mixture to coat completely.
- Place fish on hot greased grill grates.
- Cook, flipping once until fish is opaque and flakes easily with a fork (145 °F), about 8 minutes.
- Thinly slice fish.
- To serve, fill each tortilla with 1/2 fish fillet and about 1/3 cup of salsa.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 364.32 |
| Total Fat | 7.89 g |
| Saturated Fat | 2.77 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 46.28 mg |
| Carbohydrates | 46.68 g |
| Dietary Fiber | 4.86 g |
| Total Sugars | 13.43 g |
| Added Sugars included | 1 g |
| Protein | 27.69 g |
| Calcium | 127 mg |
| Potassium | 642 mg |
| Sodium | 751.6 mg |
| Copper | 0 mg |
| Iron | 4 mg |
| Magnesium | 55 mg |
| Phosphorus | 329 mg |
| Selenium | 60 mg |
| Zinc | 1 mg |
| Vitamin A | 82 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 1.5 mcg |
| Vitamin C | 28 mg |
| Vitamin D | 3 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 11 mcg |
| Folate | 117 mcg |
| Thiamin | 0.4 mg |
| Riboflavin | 0.3 mg |
| Niacin | 8 mg |
| Choline | 55 mg |
Notes
Serving Suggestions: Serve with a Summer Corn Salad, chock full of vegetables, and a quick Mango Banana Shake for your best taco night yet!
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Source
Recipe by: 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
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/grilled-fish-tacos-peach-salsa. Federal works are public domain in the United States.