Tilapia Tacos W/ Peach Salsa Recipe

Submitted by whitneyjwhite

Makes 4 servings

Cooking Light Magazine, August 2006

Ingredients

2	medium peaches, finely chopped peeled (about 2 medium)
1/2	cup red onion, finely chopped
2	tablespoons chopped cilantro
1	tablespoon fresh lime juice
1/2	teaspoon kosher salt
1/8	teaspoon ground red pepper
1	jalapeno pepper, seeded and finely chopped
1	garlic clove, minced
1/2	cup panko (Japanese breadcrumbs)
1/2	teaspoon kosher salt
1/4	teaspoon red pepper, ground
1	pound tilapia, cut into 2-inch strips
1	Cooking spray
8	corn tortillas

Directions

To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
Preheat oven to 375°.
Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.