Seafood Tacos with Coleslaw and Peach Salsa

Ingredients

For the fish

  • 5 fresh local fish filets (tilapia can be used if local fish not available)
  • 15 medium shrimp, shelled and deveined
  • 1 tbsp. olive oil
  • ⅛ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • 3 tbsp. low-fat mayo
  • 1 tsp. fresh lime juice
  • 2 c shredded cabbage and carrots
  • 5 whole-grain tortilla shells

For the peach-nectarine salsa

  • ½ cup diced fresh peaches
  • ¼ cup diced fresh nectarines
  • ½ medium red sweet pepper, seeded and finely chopped
  • 2 tbsp. thinly sliced scallions
  • ½ jalapeno pepper, seeded and finely chopped
  • 1 ¼ teaspoons olive oil
  • ¼ teaspoon fresh lime zest
  • 1 ¼ teaspoons fresh lime juice
  • 1 ¼ teaspoons vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Preheat the oven to 450°F. Rinse fish and shrimp and pat dry with paper towels. Place fish and shrimp in a greased shallow baking dish.
  2. In a small bowl, combine olive oil, garlic powder, and cumin and brush mixture over both sides of fish and shrimp.
  3. Bake shrimp for 3 minutes. Bake fish for about 6 minutes, turn over, and bake for another 5 minutes or until the fish flakes easily with a fork.
  4. With fork, break fillets into smaller pieces and chop shrimp.
  5. In a small bowl, combine mayonnaise and lime juice. Add cabbage/carrot mix and toss to coat.
  6. In a small bowl, combine all salsa ingredients and mix together.
  7. To assemble tacos, warm tortillas, wrapped in damp paper towels, in microwave for 45 seconds, and top each with a fifth of the fish, shrimp, and some of the coleslaw and salsa.