Un-Fried Fish Tacos with Peach Relish

So I have been watching calories and enjoying this weather and I wanted to make me a dish that was fresh and light; one where I could sit outside with a glass of Sangria and just enjoy life to the fullest. Ok I am afraid I am getting a bit poetic but I wanted something fresh and fun and I decided tacos with Tilapia and peach relish. I was initially going to use mangos but I decided  on peaches! 


You can use any kind of fish as well....catfish, mahi mahi. I Actually ended up using the leftover relish as a topping for this baked catfish I made the next day (you can see the pick below) 


What do you need: 

• Corn Tortillas
• 2 peaches peeled and diced small 
• 1 jalopeno seeded and finally diced
• 1 garlic clove minced
• 1 small limed juiced
• 1 lb of Tilapia sliced
• 1/2 c. Panko Japanese Style Bread Crumbs
• Seasoning, Cayenne Pepper, Salt, Pepper
• 1/2 c Red Onion Finely Diced

Make relish first and let sit till room temperature. Preheat oven to 350. 

Combine peaches, onion, jalopeno, lime juice, salt, and garlic and toss. 

In  a shallow baking dish place panko breading and season. I did mines a bit spicy.  Coat fish with seasoning and panko breading. 

Bake for 10-12 min, or until desired doneness.  

Warm tortillas and place 2 strips of fish in tortillas top with a tbl of peach relish and a dollop of guacamole mmmmmm YUM! 

Serve with a huge side salad!!! 

Side Salad Option: 

• 1 handful Mixed greens
• 1 handful Spinach
• 1/2 Cup sliced Strawberries
• 1 tbl Walnuts
• 1 tbl Feta Cheese
• eyeball Purple Onions

Baked Catfish topped with Peach Relish!