Fish Tacos With Peach Salsa
Serves 4

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! Try serving with a Summer Corn Salad, chock full of vegetables, and a quick Mango Banana Shake for your best taco night yet!


For the salsa:

  • 1 can 15.25 ounces peach halves (drained, rinsed, and chopped, about 1 cup)
  • 1/2 red bell 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 lb)
  • 1 tablespoon chili powder
  • 1/4 teaspoon low-sodium adobo seasoning
  • 1 package low-sodium sazon seasoning
  • 8 6″ flour tortillas (warmed)
Serving Size: 1/4 of recipe
Total Fat5 g
Saturated Fat2 g
Cholesterol55 mg
Sodium380 mg
Total Carbohydrate44 g
Dietary Fiber3 g
Total Sugars18 g
Added Sugars included11 g
Protein27 g


For the Salsa:

  1. In a medium bowl, stir together chopped peaches, bell pepper, onions, jalapenos, cilantro, and lemon juice; cover and refrigerate until ready to use.

For the fish:

  1. Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry, transfer to plate.
  2. In a small bowl, stir together chili powder, low-sodium adobo and sazon packet.
  3. Rub fish with spice mixture to coat completely.
  4. Place fish on hot greased grill grates.
  5. Cook, flipping once until fish is opaque and flakes easily with a fork (145 degrees Fahrenheit), about 8 minutes.
  6. Thinly slice fish.
  7. To serve, fill each tortilla with 1/2 fish fillet and about 1/3 cup of salsa.

Source:, recipe/grilled fish tacos with peach salsa

Share your creation today by sharing a picture to SNAP-Ed NY’s Instagram or Facebook page!

Submit your review

Create your own review

Fish Tacos with Peach Salsa
Average rating:  
 0 reviews

You May Also Like

Translate »