Boy, was I slacker today?!? Have you ever had one of those nights where you just don’t sleep well, and then you are dragging all.day.long? Well, that was how my day started. And as I listened to the 9/11 moment of silence, replays of the first responders radio correspondence, and just generally thought about this day 11 years ago…I cried my makeup off on the drive to work, and silently expressed my rememberance and gratitude for all of those involved in that horrific day. I feel that it’s important for me to mention it here, as well, becuase after all…WE WILL NEVER FORGET!
If any of my readers were present in the city, knew anyone who was, or God forbid lost anyone on 9/11/2001, my heart goes out to you on the anniversary of a tragedy in our nation, and every day in between.
I almost feel bad even posting a recipe today, but even on the saddest of days, the masses must eat. Food seems to surround us in any situation, so maybe as you make dinner tonight for your family you can say an extra thanks that you have them to cook dinner for. Or friends, or whomever it may be. Be thankful for your own life and everyone who is a part of it. And, especially if you know anyone who lost a loved on one 9/11, take today to let them know how much they are loved and that they are not alone in their loss.
I love fish tacos, and I was excited to try a new fruit relish to go on top, especially one involving peaches!! The crunchy panko coating added a nice crunch, and the sweetness of the peaches contrasted perfectly with the heat of the jalapenos. A beautiful summer dish, perfect to share with loved ones as we wind up the summer season. It takes next to no time at all to prepare, but the flavors will stay with you for quite some time. Give it a try and you’ll see!
Tilapia Tacos with Peach Relish
Source: My Recipes
2 cups finely chopped peeled peach (about 2 medium)
1/2 cup finely chopped red onion $
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 jalapeño pepper, seeded and finely chopped
- 1 garlic clove, minced
- 1/2 cup Panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1 pound tilapia, cut into 2-inch strips
- Cooking spray
- 8 (6-inch) corn or flour tortillas
- To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
- Preheat oven to 375 degrees F and line a baking sheet with foil. Spray wiht a thin layer of cooking spray.
- Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on prepared baking sheet and bake for 10 minutes or until opaque and flakes easily with a fork, turning once.
- Warm tortillas, divide fish among the tortillas and top with peach relish.