Sasha's Kitchen: Tilapia Fish Tacos with Peach-Mango Salsa

Peaches are one of my favorite foods of the summer. I incorporate them into just about everything - grilled peaches with barbecued meat, salads, pies, cobblers, you name it. They are also a key component of my fruity salsas in the summer months. Recently I made some delicious tilapia tacos with a savory peach salsa that was delicious and healthy - full of vitamin C.

Sasha's Peach-Mango Salsa
1 mango diced
2 large peaches, diced
1/3 cup red onion, diced
2 T lime juice
1/2 diced jalapeno pepper

Sasha's Tilapia Fish Tacos (serves two)
2 filets of tilapia, skinned
1/2 cup mirin or sake
1/2 cup soy sauce
1/2 cup pineapple juice
1 T sesame oil
2 T fresh ginger
1/2 tsp red pepper flakes

Marinate the tilapia for about 12 hours (a whole day is usually good). Then grill or bake the fish. After the fish is cooked to your liking, break it up into small pieces with a fork. This should be very easy as it will just fall apart. Serve in corn tortillas with salsa and a bit of fat free sour cream and lowfat cheddar cheese.

Sasha's Kitchen: Tilapia Fish Tacos with Peach-Mango Salsa

Eric's Kitchen in Jersey City: Blackened catfish tacos

This is another 'healthier' dish that I really like. You can make it with almost any mild white fish but we chose catfish this time since it looked fresh at the store and it wasn't too expensive. The first time I had fish tacos was out in L.A. and I've loved them ever since. The first ones I had had breaded and crispy fish, shredded cabbage and a tangy, creamy sauce. I decided to try and replicate this sauce by making a tomato, cucumber slaw with lime juice, fresh cilantro and mayo. I was pretty happy with the results. I have no idea how close I actually was to what I originally tasted out west.

Ingredients: (Should serve about 4)
1 lb. fresh fish
half a cucumber, diced
1 small tomato, diced
1 tbsp chopped cilantro
2 small limes
2 tbsp light mayo
whole wheat flour tortillas
Guacamole
Some shredded red cabbage

I usually bread my fish fillets in breadcrumbs and chef prudhomme's blackened redfish magic and saute them until they are crispy but this time I decided to avoid the breadcrumbs, flour and egg whites and just use the redfish magic spices and saute it in sesame oil and lime juice. I find that sesame oil is perfect for cooking fish in terms of the flavor it imparts and it takes high heat very well for blackening.

For the sauce I simply mix up the tomato, cucumber a lime's worth of lime juice and some light mayo and black pepper. In the end you have a filling and satisfying meal that really isn't too bad for you. You could probably even cut out the mayo to make it healthier but I think it gives the sauce a nice consistency.

Eric's Kitchen in Jersey City: Blackened catfish tacos