Tilapia Fish Tacos with Avocado and Peach Salsa

DeSocio in the Kitchen Tilapia Fish Tacos

Fish tacos are great for those spring and summer time parties, they are nice and light to eat on thoes hot days. I don’t know about you but I hate to put on a bathing suite right after eat a giant cheese burger. So if I know a meal will be eaten outside I try really hard to keep it light.

I like this recipe because it blends together really well the salt, with the tart lime and sweet peach salsa. It all comes together perfectly in 1 big bite. The original recipe came from the Food City website but I added a few more ingredients and some of my own flavors to spice it up a bit!

This is another recipe that easily lends itself to your creativity. I was thinking some grilled corn or maybe some roasted red pepper would be a nice addition. Have fun with it and throw in your favorites! If you like this recipe and give it a try, be sure to tag #DeSocioInTheKitchen I love to see what your creations!

Season the fish really well and cook until the fish is white all the way through.

Season the fish really well and cook until the fish is white all the way through.

Cabbage and carrot slaw with fresh cilantro, lime and salt.

Cabbage and carrot slaw with fresh cilantro, lime and salt.

I like to serve ’em up picnic style in cute red baskets.

I like to serve ’em up picnic style in cute red baskets.

 

Ingredients

1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon salt divided
1 pound flaky white fish fillet such as tilapia or halibut
1 cup plain low-fat yogurt
3 tablespoons chopped cilantro
2 tablespoons lime juice
1 tablespoon reduced-fat mayonnaise
1 1/2 cups shredded cabbage
1/4 cup shredded carrot
1/4 cup red onion - finely chopped
1/2 cup peach salsa
8 (6-inch) flour or corn tortillas
1 avocado sliced
1/4 shredded cheese

Directions:

Combine the salt (1/4), cumin, chile and garlic powder in a small bowl then sprinkle the mixture evenly over the fish. Coat a large nonstick skillet with nonstick spray and set over medium-high heat. Add the fish and cook until opaque in the center, about 4 minutes per side. Set the fish aside to cool for a few minutes, then flake it into pieces with a fork.

Meanwhile, stir the yogurt, cilantro, lime juice salt (1/4), and mayonnaise together in a medium bowl
Add the cabbage and shredded carrot and toss to combine.

Warm the tortillas in the microwave according to the package directions, about 15 seconds.

Divide the fish and cabbage evenly among the tortillas. Top with cheese and red onion, serve with the salsa on the side.