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Food Factor: Grilled Fish Tacos with Peach Salsa

by Ms. Natasha Haynes, MSU Extension Service


Fans of The Food Factor know I like spicy food, and these tacos bring the heat! What I love about this recipe is how the peach salsa has both sweet and spicy elements that enhance the flavor of the fish.


While the original recipe recommends tilapia, you can substitute Mississippi farm-raised catfish and support your local farmers!


You may ask: What are adobo and sazón seasonings? Adobo is a spice blend of salt, pepper, onion powder, garlic powder and other seasonings—depending on who makes it! You can find a variety of adobo seasonings that vary in spiciness and flavors or make your own preferred blend.


Sazón is a blend of spices that includes coriander, cumin, oregano, garlic, and ground annatto seeds (also known as achiote seeds). If you can’t find it in the spice section, look on the aisle where international foods are offered or online. We also found the recipe for a blend you can make yourself.


We warmed our tortillas on the grill, which gave them a delicious smoky flavor with a crisp texture. Try it and let me know what you think!


Grilled Fish Tacos with Peach Salsa

Ingredients:

-1 can (15.25 oz) peach halves, drained, rinsed, and chopped (about 1 cup) -1/2 red bell pepper, finely chopped (about half a cup) -1/4 red onion, finely chopped (about 1/4 cup) -1 whole jalapeño pepper, rinsed, seeded and finely chopped (about 1 tablespoon) -1 tablespoon finely chopped fresh cilantro -2 teaspoons lemon juice


For the fish:

-4 tilapia fillets (about 1 pound) -1 tablespoon chili powder -1/4 teaspoon low-sodium adobo seasoning -1 packet low-sodium sazón seasoning (or 1 to 1-1/2 teaspoons homemade sazón seasoning)

-8 six-inch flour tortillas, warmed


For the salsa:

In medium bowl, stir together chopped peaches, bell pepper, onions, jalapeños, 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 small bowl, stir together chili powder, low-sodium adobo and sazón 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 fork (145 degrees F), about 8 minutes. Thinly slice fish.


To serve, fill each tortilla with half of a fish fillet and about 1/3 cup salsa.


Thanks to our friends at Cornell Cooperative Extension for this printable recipe!


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