By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
364 cal · 30 min
Grilled Fish Tacos with Peach Salsa
Recipe GLPR6b6fc224749d0e
Tender grilled tilapia fillets seasoned with chili and adobo spices, served in warm flour tortillas and topped with a fresh, vibrant peach salsa. This light and flavorful dish combines sweet, spicy, and savory elements for a delicious meal.
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Ingredients
1 can (15.25 oz) Canned peach halves, drained and chopped
½ Red bell pepper, finely chopped
¼ Red onion, finely chopped
1 whole Jalapeno pepper, seeded and finely chopped
1 tablespoon Fresh cilantro, finely chopped
2 teaspoons Lemon juice
4 Tilapia fillets
1 tablespoon Chili powder
¼ teaspoon Low-sodium adobo seasoning
1 package Low-sodium sazon seasoning
8 Flour tortillas, 6-inch
Directions
In a medium bowl, combine the chopped peaches, red bell pepper, red onion, seeded jalapeno, cilantro, and lemon juice. Stir well until all ingredients are evenly distributed. Let the salsa rest for 5 minutes to allow flavors to meld. Set aside.
Preheat your grill to medium-high heat (about 400°F). Pat the tilapia fillets dry with paper towels.
In a small bowl, mix together the chili powder, adobo seasoning, and sazon seasoning to create a spice blend.
Evenly coat both sides of each tilapia fillet with the spice mixture.
Place the seasoned fillets directly on the grill grates. Grill for 4-5 minutes per side, until the fish is opaque throughout and flakes easily with a fork (internal temperature should reach 145°F). Do not flip more than once.
Warm the flour tortillas on the grill for about 30 seconds per side, or wrap them in foil and place on the grill for 2-3 minutes.
To assemble, place one grilled tilapia fillet on each warm tortilla. Top generously with the peach salsa and serve immediately.
Comments
This is a smart summer choice for the Charlotte market. Tilapia runs $6–8 per pound at any major chain, and peaches are local and cheap June through August; the total cost per serving lands around $3–3.50. The real timing issue is that 30 minutes ignores prep: dicing peaches, pepper, onion, and jalapeño realistically takes 8–10 minutes, so plan 40 minutes start to plate. Sazon and adobo seasoning are standard grocery finds at Harris Teeter, Food Lion, Kroger, and Walmart, so no special trip is needed. The dish reheats poorly—salsa softens and fish dries out—so it's a same-night meal best served fresh. This works beautifully for a weeknight dinner if you are not rushed and do not mind eating immediately after cooking.
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