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four fish tacos on a marble and wood board, half an avocado and bowl of salsa in background
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Fish Tacos with Peach Salsa

A quick and easy summer dinner! These fish tacos with peach salsa are so light and fresh, and you'll love the addition of the peach salsa! 
Course Main Course
Cuisine Mexican
Keyword Peach Recipes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 tacos
Calories 133kcal
Author Georgina Walker

Ingredients

Fish Tacos

  • 1/2 lbs tilapia or other firm, white fish
  • 1/2 tsp chilli powder
  • 1 tbsp lime juice
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 6 corn tortillas

Peach Salsa

  • 1 yellow peach diced
  • 1/4 medium red onion very finely diced
  • 1/4 cup cilantro finely diced
  • 1 tbsp lime juice
  • 1/2 jalapeno seeds removed, finely diced
  • 1/2 avocado finely diced
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  • Combine chilli powder, garlic powder and salt and pepper in a small bowl. 
  • Pour the lime juice over the tilapia and coat with the chilli powder rub.
  • Set aside to marinate while you make the peach salsa.
  • To make salsa, combine all the 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. 
  • 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. 

Video

Notes

  1. Add a little mango to your salsa with our Peach Mango Salsa recipe

Nutrition

Calories: 133kcal | Carbohydrates: 16g | Protein: 9g | Fat: 3g | Cholesterol: 18mg | Sodium: 230mg | Potassium: 291mg | Fiber: 3g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 6.4mg | Calcium: 27mg | Iron: 0.7mg