Grilled Fish Tacos with Peach Salsa

Ingredients

• For the salsa:
• 1 can 15.25 ounces peach halves, drained and chopped — about 1 cup
• 1/2 red bell pepper, finely chopped — about 1/2 cup
• 1/4 red onion, finely chopped — about 1/4 cup
• 1 whole jalapeno pepper, seeded, and finely chopped
• 1 tablespoon fresh cilantro, finely chopped
• 2 teaspoons lemon juice
• For the fish:
• 4 tilapia fillets — about 1 lb
• 1 tablespoon chili powder
• 1/4 teaspoon low-sodium adobo seasoning
• 1 package low-sodium sazon seasoning
• 8 6" flour tortillas, warmed

Method

1. Make the salsa: In a medium bowl, stir together chopped peaches, bell pepper, onions, jalapenos, cilantro, and lemon juice.
2. Cover and refrigerate until ready to use.
3. For the fish: Heat grill or grill pan over medium-high heat.
4. Using paper towels, pat fish dry, transfer to plate.
5. In a small bowl, stir together chili powder, low-sodium adobo and Sazon packet.
6. Rub fish with spice mixture to coat completely.
7. Place fish on hot greased grill grates.
8. Cook, flipping once until fish is opaque and flakes easily with a fork (145 °F), about 8 minutes.
9. Thinly slice fish.
10. To serve, fill each tortilla with 1/2 fish fillet and about 1/3 cup of salsa.