Tilapia Tacos with Peach Salsa

It's taco Tuesday, and I'm ready for a new kind of fish taco. I like the subtle nature of tilapia because it takes on flavors easily. This time, I used some chili powder like a blackening mixture. The sweetness of the peach plays beautifully with the heat of the chili. To top it off, it's pretty, too!

Ingredients:

for the salsa:

1 peach, chopped

2 thin slices red onion, finely chopped

1 Anaheim chili, seeded and finely chopped

2 Tbs white balsamic vinegar

1 Tbs chopped cilantro

for the tilapia filling:

1 Tbs olive oil

1/2 tsp minced garlic

1 large piece tilapia

1 Tbs chili powder

several grinds of sea salt

the extras: 

4 corn tortillas

4 slices lemon

2 Tbs mayonnaise

several shakes of sriracha

Directions: 

Make the salsa by combining all of the ingredients in a bowl. Stir and refrigerate until ready to serve. Heat the olive oil in a skillet, adding the garlic and letting it sizzle for about one minute. Dredge the tilapia in the chili powder, then add it to the skillet. Cook until the fish can easily be flaked. Flake the fish. Taste and add salt as needed. Prepare the sriracha mayonnaise while the fish is cooking by mixing the mayonnaise together with the sriracha, add more or less sriracha depending on how hot you like it. Heat a nonstick skillet over medium heat. Add the tortillas and cook for about 30 seconds per side. To serve, spoon some of the fish into the middle of each tortilla. Top with some of the salsa, then some of the sriracha mayo. Serve and enjoy!

Stealthy Cooking Tip: I served this with some blistered shishito peppers and a salad to some friends. We all enjoyed it ... even before the margaritas were served!