Tilapia Fish Tacos with Peach Salsa
These tilapia fish tacos with peach salsa make a quick summertime weeknight meal. On the table in less than an hour, you'll love the combination of this peach salsa with the fish. Gluten-free and dairy-free.
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Servings: 12 tacos
Calories: 140kcal
Ingredients
- 4 tilapia filets
- 2 tbsp avocado or olive oil
- salt and pepper (to taste)
- 2 cups purple cabbage (shredded)
- 2 cups peach tomato salsa (or your favorite salsa)
- 12 corn tortillas
- diced avocado (to serve (optional))
Instructions
- Preheat a skillet over medium heat. Add oil.
- Season tilapia filets with a sprinkle of salt and pepper on both sides.
- Once the oil is warm, add two of the tilapia filets and cook about 4 minutes on each side, until fish flakes easily with a fork. Repeat with the remaining fish.
- Heat up your tortillas. Add shredded cabbage to the taco. Top with fish (about 1 filet for 3 tacos) and spoon peach tomato salsa over the fish. If you are using diced avocado or guacamole, add it over the salsa.
- Serve immediately.
Notes
I heat my tortillas in the oven at 350F for about 5 minutes until they start to puff up. You can also do this in a skillet over the stove or in the microwave (though they won't puff up). Heating the tortillas makes them a little toastier, crunchier and more pliable. Meaning they won't fall apart on you.
Nutrition
Calories: 140kcal | Carbohydrates: 14g | Protein: 9g | Fat: 5g | Cholesterol: 18mg | Sodium: 36mg | Potassium: 270mg | Fiber: 2g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 11.4mg | Calcium: 33mg | Iron: 0.7mg
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