Fish Tacos with Peach Pico de Gallo

Hi Everyone! I hope you are all doing great! Today's recipe is Baked Fish with Peach Pico de Gallo, I serve the fish in tacos, but you can serve them anyway you want, the fish and peach combo is amazing, so please do give this one a try! Enjoy!

Serves 6
Ingredients Fish tacos:
  • 2 lbs. Tilapia Fillets
  • ½ C. All Purpose Flour
  • 2/3 C. Cornmeal
  • 1 C. Panko Breadcrumbs
  • 3 Large eggs
  • 1 T. Paprika
  • 1 T. Garlic Powder
  • 1 tsp Onion Powder
  • Black Pepper to taste
  • Salt to taste
  • Tortillas to serve
  • Lime Wedges to serve
  • Avocado slices to serve
Ingredients for the Peach Pico de Gallo:
  • 1 C. finely Chopped Tomatoes
  • 2 C. finely chopped Peaches
  • ½ C. Finely chopped Cilantro
  • ½ C. Minced red Onion
  • 1 Chopped Green Bell Pepper
  • 1-2 Minced Jalapeño Peppers
  • 1½ T. Lime Juice
  • 1½ T. Honey
  • Salt to taste
  • Black Pepper to taste

(Preheat oven to 400ºF)

To make the Pico de Gallo:  Combine the Lime juice and Honey, stir well and season with salt and pepper to taste.  In a large bowl combine the rest of the ingredients, season them with the honey-lime mixture, stir together,  and add more salt and pepper if needed. Refrigerate for at least 30 minutes before serving it.

To make the Fish Tacos: Season the All Purpose flour with salt and pepper to taste, stir well and set aside for a minute.

Season the eggs with salt and pepper to taste, beat together, and set aside.

In a large bowl, combine the Cornmeal with the Panko, season with the Paprika, garlic and onion powder, add salt and pepper to taste, stir to combine.

Cut the fish fillets in half, lengthwise. Coat the fish fillets with the flour mixture, then dip them in the egg mixture and then transfer them to the Panko mixture. Press the Panko mixture really well onto the fillets, and keep on repeating these steps until you have all the fillets ready.

You can pan-fry the fillets in a bit of oil for about 2-3 minutes or each side.

Or you can Bake the fillets in a preheated oven to 400ºF for about 12-15 minutes or until cooked.

Heat up the tortillas.  Serve the fish on your tortillas, top them with the Pico de Gallo, garnish with avocado slices, and serve with lime wedges!