Fish Tacos with Peach Salsa

So recently I got an alert on my iPhone informing me that it is time for the new ios upgrade.  Well I went to start the upgrade, it wouldn’t let me because appaaaaaarently there isn’t enough room left on the darn thing!  There is a point to my story, I promise!   I figured since I have like 600 pictures on my phone…that might be the first place to start to clear some space!  As I was going through the pictures, I found some great photos in the ol’ archives…wonderful meals that I had made a long time ago, but never blogged about!!  And I even remember where to find some of the recipes so now I can share them with you yaaay!!  Oldies but goodies I like to say!!!  Here is one that is definitely a treat, especially if  you are as freakishly passionate about TACOS as this family of Rodgers’ is!  Before the diet…we had them almost once a week, all different kinds!  Chicken, fish, beef, pork…mmmm!!!  Maybe I can share some of the recipes when we have “cheat” nights, so I can take pictures!  Cause food blogs without pictures are kinda dumb, right?  ANYWHO!  I get sidetracked!!  This one, I DO have a picture of. 🙂  I know it’s not a perfect picture, but it works, right?!  🙂  It’s good enough to make me want another one…right NOW!

Photo (8)

This one is from the wonderful myrecipes.com… 🙂

So, here’s what you need:

Tacos:

  • 1 lb tilapia, cut into strips
  • 1/2 C panko bread crumbs
  • 1/2 tsp kosher salt (if you are using salt that is smaller grains, start by using 1/4 tsp)
  • 1/4 tsp cayenne pepper (if that’s gonna be too spicy, switch to chile powder or paprika)
  • Tortillas (of course for corn tortillas are what you’re supposed to use for fish tacos, but we prefer flour :))

Salsa:

  • 2 C diced peach (they say to peel it…I did that but definitely don’t think that was necessary)
  • 1/2 C diced red onion
  • 2 Tbsp chopped cilantro
  • 1 Tbsp lime juice
  • 1/2 tsp kosher salt (same deal…if its not kosher, halve it)
  • 1/8 tsp cayenne
  • 1 jalapeno, seeded and finely chopped
  • 1 garlic clove, minced

 

Here’s how you do it:

  1. Combine all of the salsa ingredients and let sit while you prepare the rest of the tacos.  Feel free to taste and adjust!!
  2. Preheat oven to 375 degrees.
  3. For the tacos: Combine the panko with the remaining salt and cayenne in a shallow bowl.
  4. Put your fish slices in the bowl and toss till they are lightly coated.  Because the aim of this recipe is to be somewhat “light,” you aren’t gonna get tons of panko, just enough for a nice crunch.  If you want more covering, whip up an egg in another shallow bowl and dip your fish in that first, then the panko coating.
  5. Grease a baking dish, and place the coated fish in a single layer in it.
  6. Bake in your preheated oven for about 10 minutes, turning once.
  7. Warm your tortillas…place them on a plate under a damp paper towel and microwave 30 seconds-1 minute.
  8. Serve fish and salsa in tortillas, with whatever extra toppings you desire!  Lettuce, cheese, tomatoes (ew), whatever… Have fun!  Super great dish!  I LOVE making me some fresh salsa!!!!
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