Grilled Fish Tacos with Peach Salsa | Extension | West Virginia University

Ingredients

• 1 can (15 ounces) peach halves – drained, rinsed and chopped
• ½ red bell pepper – finely chopped
• ¼ red onion – finely chopped
• 1 jalapeno – rinsed, seeded and finely chopped
• 1 tablespoon cilantro – finely chopped
• 2 teaspoons lemon juice
• 4 tilapia fillets
• 1 tablespoon chili powder
• ¼ teaspoon low-sodium adobo seasoning
• 1 package low-sodium sazon seasoning
• 8 6” flour tortillas