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Fish Tacos with Peach Jalapeno Salsa

Bring the seaside home any night of the week with fresh fish tacos with peach jalapeno salsa that are bursting with colour and crunch. The sweetness of peaches with the spice of hot sauce make these fish tacos irresistible for dinner.  The salsa is also delicious served alongside other options such as poultry or pork. Alternatively, try adding it to a cheese sandwich!


Fish Tacos with Peach Jalapeno Salsa

20 minPrep Time

10 minCook Time

30 minTotal Time

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  • 2 tsp (10 mL) smoked paprika
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) brown sugar
  • 1/2 tsp (2.5 mL) salt
  • 1/4 tsp (1 mL) freshly ground black pepper
  • 1 1/2 lb (750 g) white-fleshed fish (such as tilapia, cod or haddock), cut into chunks
  • 2 tbsp (30 mL) canola oil
  • 12 corn tortillas, lightly toasted
  • 2 cups (500 mL) shredded purple cabbage
  • 2 Ontario Heirloom tomatoes, chopped
  • 1 lime, cut into wedges
  • Peach Jalapeno Salsa:
  • 4 Ontario Peaches, peeled, pitted and chopped
  • 2 Ontario Greenhouse Jalapeno Peppers, seeded and diced
  • 1/2 cup (125 mL) finely chopped red onion
  • 1/2 cup (125 mL) cooked corn kernels
  • 1/4 cup (60 mL) finely chopped fresh cilantro
  • 2 tbsp (30 mL) lime juice
  • 1 tsp (5 mL) Honey
  • 1/2 tsp (2.5 mL) Louisiana-style hot sauce
  • 1/4 tsp (1 mL) salt


    Peach Jalapeno Salsa:
  1. Toss together peaches, jalapenos, onion, corn, cilantro, lime juice, honey, hot sauce and salt until well combined; refrigerate for at least 20 minutes or up to 2 days before serving.
  2. Stir together paprika, garlic powder, cumin, oregano, sugar, salt and pepper; toss with fish until well coated. In large, nonstick skillet, heat half of the oil over medium-high heat; cook fish in batches, adding more oil as needed, for 3 minutes per side or until browned all over and fish flakes easily with a fork. Top tortillas with cabbage, fish, tomatoes and salsa. Serve with lime wedges.


- Add a touch of creaminess by mashing a ripe avocado with some sour cream and drizzling over the fish before topping with salsa.
- Toast tortillas by placing in a hot, dry skillet for 15 seconds per side or until warmed through and marked with little black spots.

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