Recipe by Chef Jasmine Norton
INGREDIENTS
3 Tilapia Fillets
1 Dole® Canned Peaches
3 cups Cabbage, shredded
½ cup Red Cabbage, shredded
½ cup Carrots, cut into matchsticks
1 tsp Salt
1 tsp Pepper
Soft Flour Tortillas (6”)
DIRECTIONS
Coat bottom of a skillet with 2 Tbsp olive oil and heat to medium high. Add tilapia to skillet, season with salt and pepper. Grill for 6 minutes and flip fillet to other side and season with salt and pepper. Allow to grill for an additional 6 minutes. Remove from heat and allow to cool. Once cooled cut tilapia fillets in half vertically.
In a mixing bowl, add cabbages and carrots and mix together.
In an additional skillet on low to medium heat warm flour tortillas 1 minute on both sides.
TO SERVE
Place 2 tortillas on a plate, add one half of the grilled tilapia, a handful of the cabbage and carrot mixture, and top with a heaping Tbsp of peach salsa (recipe below).
Prep Time: 15 min Cooking Time: 20 min Serving: 3
Peach Salsa
INGREDIENTS
2 cups Frozen Peaches, diced and thawed
½ Lime, juiced
2 Tbsp Cilantro, chopped
½ cup Corn Kernels
1 tbsp Red Onion, diced
1tsp Salt
1tsp Pepper
DIRECTIONS
Dice red onion, cut lime in half and finally chop cilantro. In a small mixing bowl add peaches, cilantro, corn, lime juice, salt and pepper. Mix together.
Comments