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Ingredients
| canned peaches: 1 1/2 cups (drained) |
| red bell pepper: 1 pepper (finely chopped) |
| green onions - spring or scallion (chopped): 1/4 cup (thinly sliced) |
| jalapeno peppers (minced): 1 Tbl |
| olive oil: 1 Tbl |
| lime juice: 1 Tbl |
| distilled vinegar: 1 Tbl |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| tilapia: 1 lb |
| ground cumin: 1/4 tsp |
| garlic powder: 1/8 tsp |
| onion powder: 1/8 tsp |
| green cabbage (shredded): 1 1/2 cups |
| fresh cilantro (coriander): 1 Tbl (chopped) |
| regular mayonnaise: 3 Tbl |
| lime juice: 1 tsp |
| monterey jack cheese (shredded): 1/2 cup |
| taco shells: 8 shells |
Tilapia Tacos
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- In a small bowl combine all salsa ingredients and toss gently. Place in fridge for at least 15 minutes to allow flavors to combine.
- In a medium bowl combine cabbage, cilantro, mayonnaise, and lime juice. Mix to combine.
- Preheat oven to 450 degrees and spray a 13x9 baking dish with cooking spray.
- Rinse and pat dry fish. Cut into 3/4 inch pieces and lay in a single layer in baking dish. Sprinkle with cumin, garlic and onion powder. Bake for 10 minutes or until fish flakes with a fork.
- For each taco place a small amount of cheese on the bottom of shell, top with tilapia pieces, salsa, and cabbage mixture.