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May 14, 2019

Tilapia Fish Tacos with Avocado and Peach Salsa

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

Fish tacos with cabbage slaw

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.
  • Cabbage and carrot slaw with fresh cilantro, lime and salt.
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Fish tacos with cabbage slaw

Tilapia Fish Tacos with Avocado and Peach Salsa

  • Author: Krista
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Mexican
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Ingredients

Scale
  • 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 cup shredded cheese

Instructions

  1. 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.
  2. Meanwhile, stir the yogurt, cilantro, lime juice salt (1/4), and mayonnaise together in a medium bowl
  3. Add the cabbage and shredded carrot and toss to combine.
  4. Warm the tortillas in the microwave according to the package directions, about 15 seconds.
  5. Divide the fish and cabbage evenly among the tortillas. Top with cheese and red onion, serve with the salsa on the side.

Keywords: Tilapia Fish Tacos with Avocado and Peach Salsa

Did you make this recipe?

Tag @desocio_in_the_kitchen on Instagram and hashtag it #desociointhekitchen

Fish+Tacos+_Krista+DeSocio
I like to serve ’em up picnic-style in cute red baskets.

Filed Under: Dinner, Finger Food, Main Course, Mexican, Most Popular, Seafood Tagged With: Avocado, cabbage, Fish, Peach, Salsa, seafood, Slaw, tacos, Tilapia

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Reader Interactions

Comments

  1. Krista says

    July 19, 2022 at 2:46 pm

    Thank you so much for leaving your feedback, I am glad to know you enjoyed it!

    Reply

Trackbacks

  1. bahis siteleri says:
    June 10, 2022 at 6:13 am

    perfect

    thank you for a very good article

    Reply

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Krista

Hello, my name is Krista, but my friends call me Tata or Kiki. Welcome to my food blog! I like to cook (and occasionally bake) foods that aren’t complicated but not boring either. I don’t always get it right but I’ll never hide the fails.

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