A quick and fresh meal, these grilled tilapia tacos are sure to please. Plus, it’s topped with a peach salsa that’s great for fish.

Prep Time: 30 minutes

Servings: 4

Serving suggestions: serve with a Summer Corn Salad, chock full of vegetables, and a quick Mango Banana Shake for your best taco night yet!



  • 1 can (15.25 ounces) peach halves, drained, rinsed and chopped
  • 1/2 red bell pepper, finely chopped
  • 1/4 red onion, finely chopped
  • 1 whole jalapeno pepper, rinsed, seeded and finely chopped
  • 1 tablespoon fresh cilantro, finely chopped
  • 2 teaspoons lemon juice


  • 4 tilapia fillets (about 1 lb)
  • 1 tablespoon chili powder
  • 1/4 teaspoon low-sodium adobo seasoning
  • 1 packet low-sodium sazon seasoning
  • 8 6-inch flour tortillas, warmed


For the salsa:

  • In a medium bowl, stir together peaches, bell pepper, onion, jalapeno, cilantro and lemon juice; cover and refrigerate until ready to use.

For the fish:

  • Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry and transfer to plate.
  • In a small bowl, stir together chili powder, low-sodium adobo and sazon packet.
  • Rub fish with spice mixture to coat completely.
  • Place fish on hot greased grill grates.
  • Cook, flipping once until fish is opaque and flakes easily with a fork (a minimum internal temperature of 145°F), about 8 minutes.
  • Thinly slice fish.
  • To serve, fill each tortilla with 1/2 fish fillet and about 1/3 cup of salsa.

Recipe and photo courtesy of What’s Cooking? USDA Mixing Bowl.

Nutrition Facts

4 servings

Amount per serving



Total Fat 5g
Saturated Fat 2g
Trans Fat 
Cholesterol 55mg
Sodium 380mg
Total Carbs 44g
Dietary Fiber 3g
Sugars 18g
Added Sugars 11g
Protein 27g
Vitamin D 3mcg
Calcium 104mg
Iron 3mg
Potassium 590mg

*Percent Daily Values are included where available. They are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie needs.