Grilled Fish Tacos with Peach Salsa - Kidney Kitchen

Name: Grilled Fish Tacos with Peach Salsa - Kidney Kitchen
Ingredients: 2 medium lemons, zested and juiced; 2 tablespoons olive oil; 1 clove garlic, finely minced; ½ tablespoon (10 grams) ginger root, grated; ¼ teaspoon black pepper, freshly ground; 12 ounces cod (or other meaty white fish of choice); 8 corn tortillas (homemade or store bought); Lime wedges (optional, not included in nutritional analysis); Cilantro (optional, not included in nutritional analysis); 1 (150 grams) peach, diced; 1 small (70 grams) onion, diced; ½ large (25 grams) jalapeño pepper, diced; ½ large (85 grams) red bell pepper, diced; ¼ cup cilantro, finely chopped; 1 medium lime, zested and juiced (about 1 tablespoon zest and 2 tablespoons juice)

kitchen.kidneyfund.org

Grilled Fish Tacos with Peach Salsa Tacos are always a hit, and fish tacos are topping the list because they are so simple to prepare.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.

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Ingredients

2 medium lemons, zested and juiced
2 tablespoons olive oil
1 clove garlic, finely minced
½ tablespoon (10 grams) ginger root, grated
¼ teaspoon black pepper, freshly ground
12 ounces cod (or other meaty white fish of choice)
8 corn tortillas (homemade or store bought)
Lime wedges (optional, not included in nutritional analysis)
Cilantro (optional, not included in nutritional analysis)
1 (150 grams) peach, diced
1 small (70 grams) onion, diced
½ large (25 grams) jalapeño pepper, diced
½ large (85 grams) red bell pepper, diced
¼ cup cilantro, finely chopped
1 medium lime, zested and juiced (about 1 tablespoon zest and 2 tablespoons juice)