Fish Tacos with Peach
Mexican recipes
Seafood
Dinner
Easy
40'
Bring the fresh flavors of Mexico to your patio tonight! In this recipe, firm white fish fillets are generously seasoned with a classic Mexican blend of chili peppers and achiote, for a subtle spice flavor and vibrant colors. Wrap the grilled fish in a hot tortilla, and add the fresh peach and onion sauce; a tasty meal that you will enjoy to the fullest. It is also fast enough for dinner, or just as special for a relaxed and entertaining summer day.
Ingredients
Para la Salsa
- 450 grams peach
- 0.5 cup red bell pepper, finely chopped
- 0.75 cup red onion, finely chopped
- 1 jalapeño of Sliced jalapeno peppers
- 1 tablespoon finely chopped fresh coriander
- 2 tablespoons lemon juice
- 1 pizca of Adobo with GOYA pepper
Para el Pescado
- 4 tilapia fillets (about 1 pound), or other firm white fish pulp, such as halibut or sea bass
- 1 tablespoon Chili Powder
- 1 tablespoon of Adobo with GOYA pepper
- 1 pinch of Complete Seasoning
- 8 tortillas of Corn Tortillas
Preparation
- In a medium bowl, mix together the peaches, bell peppers, onion, jalapeño pepper, cilantro, and lemon juice. Season with the Adobo, cover and refrigerate until ready to use.
- Heat grill over medium-high heat. Use paper towels to dry the fish and transfer to a plate. In a small bowl, mix: the chili powder, the Adobo and the Sazón. Rub the fish with the spice mixture to cover completely.
- Place the fish on the oiled grill and heat. Let cook, turning once, until fish is opaque and flakes easily with a fork, about 8 minutes. Cut the fish into thin slices.
- To serve, fill the tortillas with the fish and top with the sauce.
