Monday, April 22, 2013

Panko Crusted Fish Tacos with Peach Relish

I love Mexican food, but it's often not the healthiest type of cuisine. However, if you're going to have to pick something on the lighter side, fish tacos are the way to go. This is my second attempt at fish tacos, after a very successful first run last year with my cumin-spiced fish tacos with mango-avocado salsa. That one remains a favorite, but this one is a little less spicy.


  • 2 cups finely chopped peeled peach (about 2 medium)
  • 1/2 cup finely chopped red onion
  • 2 TB chopped cilantro
  • 1 TB fresh lime juice
  • 1/2 tsp kosher salt
  • 1/8 tsp ground red pepper
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 garlic clove, minced
    Remaining ingredients
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 tsp kosher salt
  • 1/4 tsp ground red pepper
  • 1 pound tilapia, cut into 2-inch strips
  • Cooking spray
  • 8 (6-inch) corn tortillas

  • Directions

    To prepare relish, combine first 8 ingredients 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.

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