FoodLink - Purdue Extension

Grilled Fish Tacos with Peach Salsa

Set the stage for a delicious plate with these healthy fish tacos with peach salsa. Perfect for a summertime taco night!

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.

30 min
20 min
Total Time
50 min
Servings: 4


For the salsa
1 cup chopped peaches
1/2 red sweet pepper (finely chopped, about 1/2 cup)
1/4 red onion (finely chopped, about 1/4 cup)
1 whole jalapeno pepper (rinsed, seeded, and finely chopped)
1 tablespoon fresh cilantro (finely chopped)
2 teaspoons lemon juice
For the fish
4 tilapia fillets (about 1 pound)
1 tablespoon chili powder
1/4 teaspoon low-sodium adobo seasoning
1 packet low-sodium sazon seasoning
8 6-inch flour tortillas (warmed)


For the salsa

  1. In a medium bowl, stir together chopped peaches, sweet pepper, onion, jalapeno, cilantro, and lemon juice.
  2. Cover and refrigerate until ready to use.

For the fish

  1. Heat grill or grill pan over medium-high heat.
  2. Pat tilapia filets dry with paper towels and transfer filets to a plate.
  3. In a small bowl, stir together chili powder, low-sodium adobo seasoning, and sazon packet.
  4. Rub fish with spice mixture to coat completely.
  5. Place fish on hot greased grill grates.
  6. Cook fish until it is opaque and flakes easily with a fork (or reads 145°F on an instant-read thermometer), about 8 minutes. Flip once in the middle of cooking.
  7. Thinly slice fish.
  8. To serve, fill each tortilla with half of a fish fillet and about 1/3 cup of salsa.

Quick Tips

Look for adobe and sazon seasonings in the Latin American or Spanish section of your grocery store or at a specialty Latin American or Mexican grocery store.