Skip to main content

Grilled Fish Tacos with Peach Salsa

Two fish tacos with peach salsa on plate.

This recipe takes a perfectly seasoned fish fillet, pairs it with a salsa that’s sweet, has notes of citrus and has some punch from onion and jalapeno, then wraps it in a warm tortilla for a dish that screams grilling and summer.

  • 1 can (15 ounces) peach halves – drained, rinsed and chopped
  • ½ red bell pepper – finely chopped
  • ¼ red onion – finely chopped
  • 1 jalapeno – rinsed, seeded and finely chopped
  • 1 tablespoon cilantro – finely chopped
  • 2 teaspoons lemon juice
  • 4 tilapia fillets
  • 1 tablespoon chili powder
  • ¼ teaspoon low-sodium adobo seasoning
  • 1 package low-sodium sazon seasoning
  • 8 6” flour tortillas
  1. For the salsa, stir together chopped peaches, bell pepper, onions, jalapenos, cilantro and lemon juice in a medium bowl; cover and refrigerate until ready to use.
  2. Heat grill or grill pan on medium-high heat. Using paper towels, pat fish dry and transfer to a plate.
  3. In small bowl, combine chili powder and seasonings, then stir together.
  4. Rub fish with seasoning mixture, making sure it’s completely coated.
  5. Place fish on hot, greased grill grates or foil on the preheated grill.
  6. Cook fish four minutes a side, until opaque and flakes easily with a fork. If using a thermometer, it should register 145 degrees Fahrenheit in the thickest part of the fish.
  7. Remove fish from grill once done and flake in bite-size chunks or thinly slice.
  8. Serve roughly ½ of a fillet with about 1/3 cup of the peach salsa.

Nutrition information per serving (recipe makes four, two-taco servings): Calories — 330; fat — 5g; carbohydrates — 44g; fiber — 3g; protein — 27g

Recipe courtesy of the United States Department of Agriculture.