Friday, March 9, 2012

Fish Tacos!

So here's what I made for dinner, it turned out really well and it was just right for a nice, sunny day:

Fish Tacos with Peach Relish (Serves 4)
For the Relish:
2 medium peeled peaches, stones and woody bits removed
1/2 red onion roughly chopped
2 Tbsp cilantro
1 Tbsp lime juice
1/2 tsp salt
1 Jalapeno pepper, roughly chopped
1 clove garlic
For the Fish:
1/2 C crushed rice chex (I mean crushed, like powdered!Or use gluten free breadcrumbs)
1/2 tsp salt
1/2 tsp pepper
1 lb mild white fish, cut up in strips (tilapia or flounder fillets)
8 (6 inch) corn tortillas (mission brand is gluten free)

Combine the ingredients for the relish in a food processor, process until salsa-like :) Let sit for about 30 minutes so the flavors can mingle.

Preheat the oven to 375F

Combine the chex, salt and pepper in a medium bowl. Add the fish to the bowl and toss to coat. Place the fish in a single layer on a baking sheet coated with cooking spray.

Bake at 375F for 10 minutes or until desired degree of doneness, turning once.

Heat up the tortillas according to the packaging. Put the fish on the tortillas and serve with the relish!

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