Delicious Fishy Tacos

Sweet and spicy peach salsa pairs perfectly with light, flaky tilapia for a taco experience your mouth won’t want to miss. For a little extra veg, try some local microgreens. Arugula has a particularly delightful flavor to add to this dish. Summer is a great time to experiment with fresh-caught, local fish varieties as well.

Peach Salsa
Peach Salsa / Jax House / CC BY 2.0

Tilapia Tacos With Peach Salsa

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Fish tacos are popular with good reason. Not only are they utterly scrumptious, they can offer a more nutritious and lighter alternative to the traditional greasy beef or pork tacos. This recipe is made with peach salsa for a taco experience that is tailored to the light flavors of tilapia.

Servings: 4 (272 g )

Prep Time: 30 min.



  • 2 medium peaches, peeled and finely chopped
  • ½ cup finely chopped red onion
  • 2 Tbsp. chopped fresh cilantro
  • 1 Tbsp. lime juice
  • ¼ tsp. salt
  • ⅛ tsp. ground red pepper
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 clove garlic, minced


  • ½ cup panko
  • ¼ tsp. ground red pepper
  • 1 lb. tilapia, slice into 2" strips
  • 8 (6") corn tortillas


  1. Combine salsa ingredients and refrigerate until ready to serve.
  2. Preheat oven to 375ºF. Coat a baking sheet with cooking spray.
  3. Combine panko and red pepper in a medium bowl. Toss fish with mixture to coat and place on prepared baking sheet. Bake until translucent and flaky, turning once (10-12 minutes).
  4. Warm tortillas according to package directions. Divide fish and salsa evenly among tortillas to serve.