1 lb. sea bass fillets, about 2 inches thick, or red snapper

Cooking spray

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups Vidalia Onion Peach Salsa

8 taco shells

2 cups shredded green cabbage or packaged cole slaw mix

1/2 cup minced fresh cilantro

Prepare grill.  Place fish on grill rack coated with cooking spray.  grill 6 minutes each side or until fish flakes easily.  Sprinkle fish with salt & pepper.  Prepare tacos:  warm taco shells according to package directions.  Cut fish into 8 pieces and place 1 piece of fish in each taco shell.  Top each taco with 1/4 cup peach salsa, 1/4 cup shredded cabbage and 1 Tablespoon cilantro.