Peach & Jalapeño Fish Tacos
Elevate your taco night with these Peach & Jalapeño Fish Tacos, featuring tender tilapia fillets complemented by a vibrant mix of canned peaches, red bell peppers, and a zesty homemade salsa. The refreshing cabbage slaw adds a crunch, while a hint of lime and cilantro brings it all together. Whether you’re preparing for a family dinner or a casual gathering, these tacos are quick to assemble, taking only about half an hour from prep to plate. For an even quicker option, feel free to use store-bought mango/peach salsa and prepared coleslaw mix.
8
Servings
260
Calories
19
Ingredients
Ingredients
Canned peaches
1 1/2 cups (drained)
Red bell pepper
1 (finely chopped)
Green onion
1/4 cup (thinly sliced)
Jalapeño pepper
1 tablespoon (finely chopped)
Olive oil
1 tablespoon (none)
Lime juice
1 tablespoon (none)
Vinegar
1 tablespoon (none)
Salt
1/4 teaspoon (none)
Pepper
1/4 teaspoon (none)
Tilapia fillet
1 lb (cut into 3/4 inch pieces)
Ground cumin
1/4 teaspoon (none)
Garlic powder
1/8 teaspoon (none)
Onion powder
1/8 teaspoon (none)
Shredded cabbage
1 1/2 cups (none)
Cilantro
1 tablespoon (chopped)
Mayonnaise
3 tablespoons (none)
Lime juice
1 teaspoon (none)
Monterey Jack cheese
1/2 cup (shredded)
Taco shells
8 (none)
Instructions
1
In a small mixing bowl, combine the canned peaches, red bell pepper, green onions, jalapeño pepper, olive oil, lime juice, vinegar, salt, and pepper. Gently toss the ingredients together. Cover the bowl and place it in the refrigerator for at least 15 minutes to allow the flavors to meld.
2
In another medium bowl, mix the shredded cabbage, chopped cilantro, mayonnaise, and lime juice. Stir until well combined. Set aside.
3
Preheat your oven to 450°F (232°C). Prepare a 13x9-inch baking dish by spraying it with cooking spray.
4
Rinse the tilapia fillets under cold water and pat them dry with paper towels. Cut the fish into 3/4-inch pieces and arrange them in a single layer in the prepared baking dish. Sprinkle the pieces with cumin, garlic powder, and onion powder.
5
Bake the tilapia in the preheated oven for about 10 minutes or until the fish easily flakes with a fork.
6
Once the fish is cooked, assemble the tacos by placing a small amount of Monterey Jack cheese in each taco shell, followed by a generous portion of the baked tilapia, a scoop of the peach salsa, and a dollop of the cabbage slaw. Serve immediately and enjoy!
Nutrition Information
15g
Fat
17g
Carbs
14.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in the Peach & Jalapeño Fish Tacos?
The primary protein used in this recipe is tilapia fillets.
How many calories are in one serving of these fish tacos?
Each serving contains approximately 260 calories.
What temperature should the oven be set to for baking the tilapia?
The oven should be preheated to 450°F (232°C).
How long does it take for the tilapia to bake?
The fish takes about 10 minutes to bake, or until it easily flakes with a fork.
What ingredients are in the homemade peach salsa?
The salsa is made from canned peaches, red bell pepper, green onions, jalapeño pepper, olive oil, lime juice, vinegar, salt, and pepper.
How long should the peach salsa chill before serving?
It is recommended to refrigerate the salsa for at least 15 minutes to allow the flavors to meld.
What is included in the cabbage slaw?
The slaw consists of shredded cabbage, chopped cilantro, mayonnaise, and lime juice.
How many servings does this recipe provide?
This recipe yields 8 servings.
What spices are used to season the fish?
The tilapia is seasoned with ground cumin, garlic powder, and onion powder.
What kind of cheese is recommended for these tacos?
Monterey Jack cheese is the recommended variety for this recipe.
Can I use fresh peaches instead of canned peaches?
Yes, you can substitute fresh peaches, though the recipe specifically calls for 1.5 cups of drained canned peaches.
Is there a shortcut for the salsa and slaw?
Yes, you can use store-bought mango or peach salsa and a prepared coleslaw mix to save time.
What is the fat content per serving?
There are 15 grams of fat per serving.
How much protein does each serving contain?
Each serving provides 14.5 grams of protein.
How large should the fish pieces be cut?
The tilapia fillets should be cut into 3/4-inch pieces.
Are these tacos considered healthy?
Yes, the recipe is tagged as healthy and uses lean tilapia and fresh vegetables.
What type of vinegar should I use for the salsa?
The recipe simply calls for vinegar; white vinegar or apple cider vinegar typically works well in salsas.
How many carbohydrates are in a serving?
There are 17 grams of carbohydrates per serving.
Can I substitute the tilapia with another fish?
Yes, other mild white fish like cod or mahi-mahi would work well in this recipe.
Is the jalapeño seeded or unseeded?
The recipe calls for finely chopped jalapeño; you may remove the seeds for less heat or keep them for more spice.
How do you assemble the tacos?
Layer Monterey Jack cheese in the shell, add the baked fish, top with peach salsa, and finish with a dollop of cabbage slaw.
What size baking dish is needed?
A 13x9-inch baking dish is recommended.
Should the fish be dried before baking?
Yes, you should rinse the fillets and pat them dry with paper towels before seasoning.
How much mayonnaise is used in the slaw?
The recipe uses 3 tablespoons of mayonnaise.
How much lime juice is needed in total?
You will need 1 tablespoon for the salsa and 1 teaspoon for the cabbage slaw.
Is this a quick meal to prepare?
Yes, it is tagged as a quick meal and takes about 30 minutes from prep to plate.
What type of cuisine is this recipe?
This recipe is categorized as Mexican cuisine.
How much cilantro is used?
The recipe uses 1 tablespoon of chopped cilantro in the slaw.
Can I make this recipe for a party?
Yes, it yields 8 servings and is described as being great for casual gatherings.
What should the fish look like when it is done?
The fish is done when it is opaque and flakes easily when tested with a fork.