Grilled Fish Tacos With Peach Salsa







Here at Aspen Wellness Center, we are always experimenting with new and healthy recipes for our Northern Colorado patient. Here’s one of our new favorites for this summer

Grilled Fish Tacos With Peach Salsa

Serves 4.

For the Fish:

4-tilapia fillets (about 1 lb.)
1 tbsp. chili powder

1 tbsp cumin

1 tsp garlic powder

¼ tsp salt

¼ tsp pepper

8- 6″ flour , corn multi-grain or gluten-free tortillas or , warmed

For the Salsa:

1-10 oz bag Cascadian Farms frozen peach slices, thawed
½ red bell pepper, finely chopped (about ½ cup)
¼ red onion, finely chopped (about ¼ cup)
1 whole jalapeño pepper, rinsed, seeded and finely chopped
1 tbsp. finely chopped fresh cilantro
2 tsp. lemon juice

For the Salsa:
In food processor, blend together chopped peaches, bell pepper, onions, jalapeño, cilantro and lemon juice. Cover and refrigerate until ready to use.

For the Fish:

1. Heat grill or grill pan over medium-high heat.
2. Using paper towels, pat fish dry; transfer to plate.
3. In small bowl, stir together spices
4. Rub fish with spice mixture to coat completely.
5. Place fish on hot, greased grill grates, flipping once for total of about 8 minutes.
6. Thinly slice fish.
7. Fill each tortilla with fish fillet slices and about ¼ cup salsa. Serve.