Healthy Fish Tacos
Bring the fresh flavors of Mexico into your backyard, tonight! Here, firm white fish fillets are generously seasoned with a classic Mexican blend of ground chiles and annatto for subtly spicy flavor and vibrant color. Wrap the grilled fish in a warm tortilla, and top with a fresh peach and onion salsa for a fun, flavorful meal that’s quick enough for tonight and special enough for relaxed, summertime entertaining.
Prep time: 15 min.
Total time: 30 min.
For the Salsa:
1 can (15.25 oz.) GOYA® Peach Halves, drained and chopped (about 1 cup)
½ red bell pepper, finely chopped (about ½ cup)
¼ red onion, finely chopped (about ¼ cup)
1 GOYA® Whole Jalapeno Pepper, seeded and finely chopped
1 tbsp. finely chopped fresh cilantro
2 tsp. GOYA® Lemon Juice
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
For the fish:
4 tilapia fillets, about (1 lb), or other firm fleshed white fish, like halibut or sea bass
1 tbsp. chili powder
1¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1 packet Sazón GOYA® with Coriander and Annatto
1 packet (10 oz.) 6” GOYA® Corn Tortillas, warmed
Make the Salsa:
1.In medium bowl, stir together peaches, bell pepper, onions, jalapeños, cilantro and lemon juice. Season with adobo; cover and refrigerate until ready to use.
Make the fish:
2.Heat grill to medium-high heat. Using paper towels, pat fish dry; transfer to plate. In small bowl, stir together chili powder, Adobo and Sazón. Rub fish with spice mixture to coat completely.
3.Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with a fork, about 8 minutes. Thinly slice fish.
4.To serve, fill tortillas with fish; top with salsa.