You don’t need to spend hours in the kitchen to make an outstanding meal. That’s the philosophy behind this blog. Most of my recipes are simple because I cook every day but don’t have time to stand at the stove for hours.
I often use sensible shortcuts—store-bought seasonings, premade mixes, or ready taco shells—to save time without sacrificing flavor.
While homemade versions can taste even better, it’s perfectly fine to use a favorite store-bought spice blend or ingredient when it makes weeknight cooking easier.
These fish tacos are bright and refreshing. I loved the balance of sweet and savory in the peach salsa—it elevated the dish and gave it a lively tang that paired beautifully with the fish.
The fish is so tender and flavorful that you might be tempted to eat it straight from the skillet. The combination is well balanced, healthy, and perfect for a relaxed weekend dinner.
Fish Taco with Peach Salsa
10 minutes
20 minutes
10 minutes
40 minutes
Simple and easy recipe for Fish Taco with Peach Salsa
Ingredients
- 1 – 1 1/2 pounds (453g–680g) white fish (tilapia, mahi-mahi, or similar)
- 2 tbsp taco seasoning
- generous pinch salt and ground black pepper
- pinch of chili flakes
- juice of 1/2 lime
- 1 tbsp olive oil
PEACH SALSA:
- 1/2 English cucumber (or 4 mini Japanese cucumbers)
- 2 tomatoes
- 1/2 red onion, finely diced
- 1 slightly underripe peach
- 2–3 scallions
- handful cilantro (flat-leaf parsley can be used instead)
- juice of 1 lemon or lime
- 1 tbsp olive oil
- salt and pepper to taste
- chili flakes (optional)
Serve:
- soft tortillas or hard corn shells
- lettuce
Instructions
FISH:
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If using frozen fish, defrost completely.
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Place the fish in a bowl or pan. Add taco seasoning and massage it into the fish briefly. Add salt, pepper, lime juice, and a drizzle of olive oil.
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Massage the seasonings into the fish to coat evenly. Let the fish marinate for about 15 minutes.
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After marinating, heat a skillet or frying pan until hot. Add oil and bring it nearly to smoking point.
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Cook the fish in batches so you don’t overcrowd the pan. Cook until the fish reaches an internal temperature of 145°F (62.8°C) or flakes easily. If pieces stick or break, that’s fine—you’ll shred the fish later. Transfer cooked pieces to a plate, then return them to the skillet and gently shred. Taste and adjust seasoning if needed.
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Assemble your tacos with shredded fish, peach salsa, and any additional toppings you like.
PEACH SALSA:
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Dice the cucumber, tomatoes, red onion, and peach into small, even pieces.
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Toss the diced ingredients together. Add lemon or lime juice, olive oil, salt, and pepper to taste.
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Finely chop cilantro or parsley, or tear the leaves by hand, and mix into the salsa.
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If you prefer a brighter citrus flavor, add more lime or lemon juice to taste.
Notes
You can use soft small tortillas or hard corn taco shells. If you don’t have peaches, mango or chopped pineapple work well as substitutes—choose a fruit that adds a touch of sweetness to balance the salsa.
Did you make this recipe?
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