Ingredients
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1 1/2 cups canned peaches, drained
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1/4 cup green onion, thinly sliced
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1 tablespoon jalapeno pepper
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1 tablespoon olive oil
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1 tablespoon lime juice
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1 tablespoon vinegar
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1/4 teaspoon salt
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1 lb tilapia fillet
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1/4 teaspoon ground cumin
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1/8 teaspoon garlic powder
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1/8 teaspoon onion powder
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1 1/2 cups shredded cabbage
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1 tablespoon cilantro, chopped
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3 tablespoons mayonnaise
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1 red bell pepper, finely chopped
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1/4 teaspoon pepper
Instructions
- In a small bowl combine all salsa ingredients and toss gently. Place in fridge for at least 15 minutes to allow flavors to combine.
- In a medium bowl combine cabbage, cilantro, mayonnaise, and lime juice. Mix to combine.
- Preheat oven to 450 degrees and spray a 13x9 baking dish with cooking spray.
- Rinse and pat dry fish. Cut into 3/4 inch pieces and lay in a single layer in baking dish. Sprinkle with cumin, garlic and onion powder. Bake for 10 minutes or until fish flakes with a fork.
- For each taco place a small amount of cheese on the bottom of shell, top with tilapia pieces, salsa, and cabbage mixture.