Grilled Fish Tacos with Peach Salsa

Recipe by Chef Jasmine Norton

INGREDIENTS

3 tilapia fillets

1 Dole® Canned Peaches

3 cups cabbage, shredded

1/2 cup red cabbage, shredded

1/2 cup carrots, cut into matchsticks

1 tsp salt

1 tsp pepper

2 tbsp olive oil

Soft flour tortillas (6”)

DIRECTIONS

Coat bottom of a skillet with 2 tbsp olive oil and heat to medium high. Add tilapia to skillet, season with salt and pepper. Grill for 6 minutes and flip fillet to other side and season with salt and pepper. Allow to grill for an additional 6 minutes. Remove from heat and allow to cool. Once cooled cut tilapia fillets in half vertically.

In a mixing bowl, add cabbages and carrots and mix together.

In an additional skillet on low to medium heat warm flour tortillas 1 minute on both sides.

TO SERVE

Place 2 tortillas on a plate, add one half of the grilled tilapia, a handful of the cabbage and carrot mixture, and top with a heaping tbsp of peach salsa (recipe below).

Prep Time: 15 min Cooking Time: 20 min Serving: 3

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Peach Salsa

INGREDIENTS

2 cups Dole® Frozen Peaches, diced and thawed

1/2 lime, juiced

2 tbsp cilantro, chopped

1/2 cup corn kernels

1 tbsp red onion, diced

1 tsp salt

1 tsp pepper

DIRECTIONS

Dice red onion, cut lime in half and finally chop cilantro. In a small mixing bowl add peaches, cilantro, corn, lime juice, salt and pepper. Mix together.