Sensational Fish Tacos with DAK's SOUTHWEST Peach Salsa
INGREDIENTS FOR FISH
4 filets of tilapia or other mild white fish
1 tablespoon of olive oil
DAK's Southwest Borders
One lemon cut in thin slices
4 sprigs of cilantro
INGREDIENTS FOR SALSA
2 large avocados diced
2 to 3 peaches diced
1 pint of cherry tomatoes cut in halves
2 tablespoon of cilantro minced
1 clove of minced garlic
1 jalapeno minced (remove the seeds for less heat)
¼ cup of red onion diced
Zest and juice of one lime
1 tablespoon of DAK's SOUTHWEST BORDERS
Drizzle of olive oil
DIRECTIONS FOR FISH
Preheat oven to 450 degrees. Cut 4 square pieces of parchment paper. Place each piece of fish on each square piece of parchment paper. Drizzle fish with olive oil. Sprinkle DAK's SOUTHWEST BORDERS on top of each fish. Place a sprig of cilantro on each piece of fish. Place lemon on top of fish. Fold the parchment over fish to create pockets. Roll edge of paper to tightly close each packet. Place on a rimmed baking sheet. Roast in oven until parchment puffs up and browns lightly, about 10 and 15 minutes depending on thickness of fish.
DIRECTIONS FOR SALSA
In a large bowl toss together avocado, peaches, tomatoes, cilantro, garlic, jalapeno, and onion. Stir. Add the lime zest and lime juice, DAK's SOUTHWEST BORDERS salt free spice blend, and drizzle of olive. Stir.
Warm tortillas in oven (wrap in foil) or in frying pan on the stovetop with a drizzle of olive oil
Top the warm tortillas with pieces of baked fish and heaping spoonful of salsa.
If you don't like fish, shrimp could be used instead. For a low carb alternative, just serve fish with salsa and skip the tortilla. This salsa is great by itself served with tortilla chips.
Good Day Cooking - June 23, 2014