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This recipe is perfect for outdoor grilling: Grilled Fish Tacos with Peach Salsa. Season the white fish filets with a generous amount of GOYA® Adobo All-Purpose Seasoning with Pepper and the Mexican flavors of chili and Sazón GOYA® with Coriander and Annatto, elevating the flavor and giving the fish a vibrant color. Serve this delicious grilled fish over hot tortillas, topping it with a summery peach salsa Enjoy these tasty tacos anytime throughout the summer.
Ingredients
For the Salsa:
1 can (15.25 oz.)
GOYA® Peach Halves, drained and chopped (about 1 cup)
½
red bell pepper, finely chopped (about ½ cup)
¼
red onion, finely chopped (about ¼ cup)
1
GOYA® Jalapeño Peppers, seeded and finely chopped
1 tbsp.
finely chopped fresh cilantro
2 tsp.
GOYA® Lemon Juice
For the fish:
4
tilapia fillets, about (1 lb), or other firm fleshed white fish, like halibut or sea bass
1 tbsp.
chili powder
1 packet (30 oz.)
6” GOYA® Corn Tortillas, warmed
Directions
Make the Salsa:
Step 1
In medium bowl, stir together peaches, bell pepper, onions, jalapeños, cilantro and lemon juice. Season with adobo; cover and refrigerate until ready to use.
Make the fish:
Step 2
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.
Step 3
Place 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.
Step 4
To serve, fill tortillas with fish; top with salsa.
Warm Tortillas on the Grill
Warming Tortillas for grilled fish tacos? Don’t turn on your oven and step away from the stove! Instead, use your grill! Simply place the tortillas directly on the hot grill grates and cook, flipping once, until warm, flexible and charred in spots (about 30 seconds). Then, wrap the tortillas in a square of aluminum foil to keep them warm until you’re ready to serve.
New from Goya
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