Grilled Fish Tacos with Peach Salsa

Healthy Fish Tacos Bring the fresh flavors of Mexico into your backyard, tonight! Here, firm white fish fillets are generously seasoned with a classic Mexican blend of ground chiles and annatto for subtly spicy flavor and vibrant color. Wrap the grilled fish in a warm tortilla, and top with a fresh peach and onion salsa for a fun, flavorful meal that’s quick enough for tonight and special enough for relaxed, summertime entertaining.

📝 Ingredients

• 1 can GOYA® Peach Halves, drained and chopped (about 1 cup)
• 1/2 red bell pepper, finely chopped (about 1/2 cup)
• 1/4 red onion, finely chopped (about 1/4 cup)
• 1 GOYA® Jalapeño Peppers, seeded and finely chopped
• 1 tbsp. finely chopped fresh cilantro
• 2 tsp. GOYA® Lemon Juice
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 4 tilapia fillets, about (1 lb), or other firm fleshed white fish, like halibut or sea bass
• 1 tbsp. chili powder
• 1 1/4 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 1 packet Sazón GOYA® with Coriander and Annatto
• 1 packet 6” GOYA® Corn Tortillas, warmed

👨‍🍳 Instructions

1. 1Make the Salsa:: In medium bowl, stir together peaches, bell pepper, onions, jalapeños, cilantro and lemon juice. Season with adobo; cover and refrigerate until ready to use.
2. 2Make the fish:: Heat grill to medium-high heat. Using paper towels, pat fish dry; transfer to plate. In small bowl, stir together chili powder, Adobo and Sazón. Rub fish with spice mixture to coat completely.
3. 3Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with a fork, about 8 minutes. Thinly slice fish.
4. 4To serve, fill tortillas with fish; top with salsa.