• 3 cups coarsely chopped peeled peaches (about 6 small peaches)
  
• 1 cup diced red onion
  
• 1 cup diced red onion
  
• 1/4 cup fresh lemon juice
  
• 3 tablespoons minced fresh cilantro
  
• 2 tablespoons minced shallots
  
• 1 teaspoon chopped seeded Serrano chile
  
• 1 teaspoon honey
  
• 1/4 teaspoon salt
  
• 1 (1-pound) sea bass fillet (about 2 inches thick)
  
• Cooking spray
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon black pepper
  
• 8 taco shells
  
• 2 cups shredded green cabbage or packaged coleslaw mix
  

Prepare grill. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle fish with 1/4 teaspoon salt and pepper.

Prepare tacos: Warm the taco shells according to package directions. Cut the 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.