Go Back
+ servings

Tilapia Fish Tacos with Peach Salsa

These tilapia fish tacos with peach salsa make a quick summertime weeknight meal. On the table in less than an hour, you'll love the combination of this peach salsa with the fish. Gluten-free and dairy-free. 
No ratings yet
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 tacos
Calories: 140kcal
Author: Megan


  • 4 tilapia filets
  • 2 tbsp avocado or olive oil
  • salt and pepper (to taste)
  • 2 cups purple cabbage (shredded)
  • 2 cups peach tomato salsa (or your favorite salsa)
  • 12 corn tortillas
  • diced avocado (to serve (optional))


  • Preheat a skillet over medium heat. Add oil.
  • Season tilapia filets with a sprinkle of salt and pepper on both sides.
  • Once the oil is warm, add two of the tilapia filets and cook about 4 minutes on each side, until fish flakes easily with a fork. Repeat with the remaining fish.
  • Heat up your tortillas. Add shredded cabbage to the taco. Top with fish (about 1 filet for 3 tacos) and spoon peach tomato salsa over the fish. If you are using diced avocado or guacamole, add it over the salsa.
  • Serve immediately.


I heat my tortillas in the oven at 350F for about 5 minutes until they start to puff up. You can also do this in a skillet over the stove or in the microwave (though they won't puff up). Heating the tortillas makes them a little toastier, crunchier and more pliable. Meaning they won't fall apart on you.


Calories: 140kcal | Carbohydrates: 14g | Protein: 9g | Fat: 5g | Cholesterol: 18mg | Sodium: 36mg | Potassium: 270mg | Fiber: 2g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 11.4mg | Calcium: 33mg | Iron: 0.7mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!