Peach season is almost in full swing here in Ohio, and there's nothing I love more in the summertime than fresh, local peaches. Hands down, they beat what's available in the grocery stores every time.
The peaches I find in the stores are almost always impossibly rock hard, and even though I put them in a paper bag for a couple of days, they never ripen up right. They just aren't as juicy.
No matter where you get the peaches, this peach relish from Cooking Light is a good use. In this recipe it was used as a topping for breaded tilapia, but it would work equally well on any kind of white fish or on grilled chicken.
The tacos themselves weren't anything special. I thought I had panko, but it turned out that I was out, so I used regular bread crumbs. The recipe also calls for corn tortillas, and while lower in calories and fat than flour tortillas, the boyfriend, thought the distinct flavor of the corn tortillas over powered the delicate tilapia. I thought the extra flavor was probably necessary.
The shining star, of course was the peach relish. I would even just dip chips in it. It's a perfect summer fruit salsa. Sometimes, if you don't like the idea of the recipe as a whole.. a part of it will stand out for another use.