Tilapia Tacos with Peach Relish. Delish.

We spent our last weekend of summer at the beach. Which was great. It also, as usual, motivated two things. Being in the sand and surf makes me want to:

1. Eat. a.) healthy and b.) fish.

2. Crave cilantro. I have no idea why this is. But it is, and it's on. And there was no way I was going to shut up about cilantro unless I just hit the kitchen and whipped up something that contained a lot of it. So. I did. And now I give you this kick arse little recipe I found in an old Cooking Light magazine:

Tilapia Tacos w/ Peach Relish

Salsa:

2 cups finely chopped peeled peach (about 2 medium)
1/2 cup finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 garlic clove, minced

Remaining ingredients:
1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 pound tilapia, cut into 2-inch strips
Cooking spray
8 (6-inch) corn tortillas

To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.

Preheat oven to 375°.

Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.

Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

The entire recipe was super easy. The chopping was the hardest part, and that's not exactly rocket science. I was able to grab all the ingredients from Super Target of all spots, except for the the tilapia (because I wanted fresh not frozen) and the panko. And both of those were totally worth dealing with the sociological case study that is Whole Foods.

All in all it was a total crowd pleaser. Since the crowd was only me and the husband, and I was really needing some cilantro. The Hurricane ate the baked tilapia straight up with ketchup. He seemed to dig that too.

Serve with: Blue Moon Belgian White Ale (with orange slices)

Soundtrack: Athlete, Beyond the Neighbourhood