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