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My all-time favorite Tilapia Fish Tacos recipe is always a winner! Pan-seared and topped with refreshing peach salsa, these tilapia fish tacos are the perfect weeknight dinner and are ready in under 30 minutes.
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Best Fish Tacos with Salsa
These fish tacos are without a doubt one of my favorite go-to recipes, especially when Taco Tuesday rolls around! They come together quickly, are flavorful and filling, and everyone always ends up asking for the recipe!
Tilapia fish tacos are so flavorful and satisfying, but light and refreshing, too. Made with fresh ingredients including perfectly seasoned fish, and topped with zesty homemade peach salsa, I guarantee you will love these tacos.
It just takes a few minutes to toss together, and the brightness of peach salsa is the perfect compliment to seared tilapia. Plus, tilapia is the perfect fish option for picky eaters!
Tilapia Fish Tacos FAQs
The best fish for tacos is a firm white fish that won’t fall apart when you cook it. I personally love using tilapia fish – it’s affordable and you can find it anywhere. It has a mild flavor and cooks quickly. You can also use cod, flounder, or grouper.
Rice or salad is perfect for serving with fish tacos. Try my Portuguese Rice or Instant Pot White Rice. A simple salad would also go well with fish tacos, like Orange and Fennel Salad or a Cold Quinoa Salad.
How to Make Fish Tacos
- Combine chili powder, garlic powder, and salt and pepper in a small bowl. Pour the lime juice over the tilapia and coat with the chili powder rub.
- Heat a skillet over medium heat, and add a dash of olive oil. Cook the tilapia for 3-5 minutes, turning occasionally until fish is cooked through. The fish should be white throughout, rather than opaque.
- While the fish is cooking, heat your tortillas. Heat a large cast iron pan over medium to high heat, and cook each tortilla one at a time for 2-4 minutes on each side, until they are lightly charcoaled.
- To assemble, take a tortilla, add the fish, then top with the peach salsa. Enjoy!
Tilapia Taco Recipe Tips
- Want to substitute tilapia? I recommend using any white fish like cod, flounder, or grouper.
- Season to taste: Tilapia has a very mild flavor, and most of its flavor is from added seasonings. I recommend seasoning to taste.
- Added crunch? Try crisping up your taco shells on a griddle with a little butter or oil.
- Add Pickled Onions for a burst of flavor and crunch!
Salsa for Fish Tacos
The only fish taco topping you’ll need for this recipe is my favorite fish taco salsa: mango peach salsa! It’s simply a combination of fresh juicy peaches, jalapeños, cilantro, avocado, red onions, and lime juice.
The key to making a really tasty salsa is to dice the ingredients really finely, especially the red onion. Red onion can sometimes be overpowering, which is why I like to chop it as finely as possible. However, I do like to make my peach chunks a little bigger.
You can also try our Avocado Crema and Sriracha Sauce as toppings, and one of the best sides for fish tacos – Mexican Street Corn!
More Easy Taco Recipes
- Chicken Birria Tacos
- Mushroom Tacos
- Carne Asada Tacos
- Pulled Pork Tacos
- Quesabirria Tacos
- Beef Birria Tacos
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📋 Recipe
Tilapia Tacos with Peach Salsa
Ingredients
Fish Tacos
- ½ pound tilapia or other firm, white fish
- ½ teaspoon chili powder
- 1 Tablespoon lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 6 corn tortillas
Peach Salsa
- 1 yellow peach diced
- ¼ medium red onion very finely diced
- ¼ cup cilantro finely diced
- 1 tablespoon lime juice
- ½ jalapeno seeds removed, finely diced
- ½ avocado finely diced
- ¼ teaspoon salt
- ¼ tsp pepper
Instructions
- Combine chili powder, garlic powder and salt and pepper in a small bowl. Pour the lime juice over the tilapia and coat with the chili powder rub. Set aside to marinate while you make the peach salsa.
- To make peach salsa, combine all the salsa ingredients in a small bowl. Taste and adjust lime, salt and pepper to taste.
- Heat a skillet over medium heat, and add a dash of olive oil. Cook the tilapia for 3-5 minutes, turning occasionally until fish is cooked through. The fish should be white throughout, rather than opaque.Â
- While the fish is cooking, heat your tortillas. Heat a large cast iron pan over medium to high heat, and cook each tortilla one at a time for 2-4 minutes on each side, until they are lightly charcoaled. To assemble, take a tortilla, add the fish, then top with the peach salsa.Â
Notes
- Add a little mango to your salsa with our Peach Mango Salsa recipe!
helenfern says
I love the peach salsa on the fish!! What a great idea. I would be honored if you shared this and some of your other great recipes at our What’s for Dinner party