Grilled Fish Tacos with Peach Salsa

Let’s kick taco Tuesday up a notch with these healthy Fish Tacos topped with a peach salsa that is a perfect summertime meal.


For the salsa:
• 1 can 15.25 ounces peach halves (drained, rinsed and chopped, about 1 cup).
• ½ red bell pepper (finely chopped, about ½ cup).
• ¼ red onion (finely chopped, about ¼ cup).
• 1 whole jalapeno pepper (rinsed, finely chopped)
• 1 Tbsp. fresh cilantro (finely chopped).
• 2 tsp. lime juice (freshly squeezed).

For the fish:
• 4 tilapia fillets (about 1lb).
• 1 Tbsp. chili powder.
• ¼ tsp. low-sodium taco seasoning.
• 1 tsp. cumin.
• 8 6” flour tortillas (warmed).


For the salsa:
1- In a medium bowl, add peaches, bell pepper, onion, jalapeno, cilantro, and lemon juice. Cover and refrigerate until ready to use.

For the fish:
1- Heat grill or grill pan over medium-high heat. Pat fish dry with paper towels and transfer to a plate.
2- In a small bowl, stir in chili powder, taco seasoning and cumin.
3- Rub fish with spice mixture thoroughly.
4- Place fish on hot greased grill grates (or pan over stove).
5- Cook 4 minutes on one side and flip over on opposite side to finish off, another 4 minutes.
6- Remove fish from pan and place on cutting board. Thinly slice.
7- Fill each tortilla with ½ fish fillet and 1/3 cup salsa.

Notes: Serve tacos with a quick Mango Strawberry smoothie and enjoy!

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