Grilled Fish Tacos with Peach Salsa

whatscooking.fns.usda.gov

Carol Pecor

subheading: For the salsa:

1 can 15.25 ounces peach halves (drained, rinsed, and chopped, about 1 cup)

½ red bell pepper (finely chopped, about ½ cup)

¼ red onion (finely chopped, about ¼ cup)

1 whole jalapeno pepper (rinsed. seeded, and finely chopped)

1 tablespoon fresh cilantro (finely chopped)

2 teaspoons lemon juice

subheading: For the fish:

4 tilapia fillets (about 1 lb)

1 tablespoon chili powder

¼ teaspoon low-sodium adobo seasoning

1 package low-sodium sazon seasoning

8 6" flour tortillas (warmed)

Directions at whatscooking.fns.usda.gov

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