Sunday, August 6

Tilapia Tacos with a Peach Relish

I found this in the August edition of Cooking Light. I used cod, because I had it on-hand, instead of tilapia.

Never before had I used Panko for a breading. It did a very nice job. I liked the texture, it was a great change.

I did think the breading could have more pizzaz. Next time I'll up the pepper, or add some Old Bay.

It was quick and easy. Give it a try!

Salsa:
2 C. finely chopped, peeled peach—about 2 medium
1.5 C finely chopped Red Onion
2 Tbsp., Chopped Cilantro
1 Tbsp. Fresh Lime Juice
½ tsp kosher salt
1/8 tsp ground red pepper
1 Jalapeno pepper, seeded and finely sliced
1 garlic clove, minced

Fish
1/2 cup Panko (Japanese bread crumbs)
½ tsp kosher salt
¼ tsp ground red pepper
1 pound, tilapia, cut in two-inch strips
Cooking spray
8-6 inch corn tortillas

Combine salsa ingredients in a medium bowl. Let stand for 30 minutes at room temperature.

Preheat oven to 375 degrees.

Combine Panko, salt, and red pepper in a medium bowl, add fish to bowl and toss 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 doneness is achieved. Turn once to even out cooking.

Divide fish and salsa evenly among the tortillas.

Yield: 4 servings (two tacos and ½ cup salsa).

Cal. 250, fat 4.1g, Pro. 25.8g, Carbs. 30.6g

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