Tilapia has easily turned into one of my favorite seafood items. And after having had fish tacos while on vacation, I knew I had to make them once I got home.
Peaches have turned into another one of my favorites this summer so I used some of them for a peach salsa to accompany the tacos. They added a nice flavor to the dish.
Tilapia Fish Tacos and Peach Salsa
For Fish Tacos:
2 Tilapia fillets
Salt and pepper, to taste
For Peach Salsa:
2 Peaches, peeled and diced
1 tomato, diced
Fresh cilantro, chopped
1 lime, zest and juice
Preheat oven to 425 degrees.
Place flour and breadcrumbs in separate dishes. Crack the egg in a bowl and add a small amount of water. Whisk well.
Season fish with salt and pepper. Dredge fish in flour and shake off excess. Dip in egg wash and coat thoroughly. Place fillets in breadcrumbs and ensure the fish is properly coated.
Spray cookie sheet with Pam spray. Place breaded fillets on sheet. Bake for 8 minutes, flip then bake for an additional 7-10 minutes.
While fish is baking, add all ingredients for the salsa together. Mix well and place in refrigerator.
Heat corn tortillas over an open flame on the stove. Build tacos with lettuce, fish and salsa.