Fresh tree-ripened peaches make this recipe even better, so if possible purchase from a local grower when in season. Peaches purchased at the grocery stores were most likely picked much earlier for transport before they had a chance to ripen, making their flavor pale in comparison to peaches that have a chance to fully develop on the tree. The difference is startling!
The closer you are to where the peach was actually grown, the better it will taste. This is true for all produce, and the secret, I believe, to creating delicious food. Plus, you get to support your local economy, which in turn supports you. Truly a win-win for all.
In this recipe I added habanero chilies, but feel free to sub a milder chili like jalpeno or serrano. Habanero peppers are HOT! Don’t let their cuteness fool you. If heat is not your thing, please do substitute jalapeno.
Habaneros, in addition to being hot, are also deliciously fruity and flavorful. But remember a little goes a long way. NO, I did not use all the habanero in this photo, rather a half of one pepper, and very finely minced, and it was still quite hot. So add and gauge carefully according to your preferences.
And remember all peppers, even mild ones like jalapeños, will vary slightly in heat, so always taste a tiny piece before using in recipes just to be safe. Remove the seeds and wash your hands after handling them.
How to remove Peach Fuzz:
To remove peach fuzz, gently rub dry peaches with a terry cloth-style towel with gentle pressure, then rinse and dry.
Make the Peach Salsa:
Defuzz the peaches, dice and add to a bowl. Add the diced onion, minced habanero, cilantro and lime and refrigerate until ready to serve. This is best prepared the day of use.
Make the Marinade:
The flavorful adobo sauce that the chipotles are bathed in, is also utilized in the marinade. Save the rest of the can by dividing the left over chipotles in to small Ziplock backs and freeze for another use.
Marinate the fish:
Marinate the fish for at least 20 minutes, or overnight. You can also marinate tofu or portobello mushrooms for a vegan option.
TIP: If not using right away, divide the leftover chipotles into small ziplock bags (or ice cube trays) and freeze for another use.
Grill fish on a well-greased, med-high grill for several minutes to sear each side. Using a metal spatula, move to a cooler spot on the grill or lower heat to medium, cover and cook to desired done-ness. Squeeze with lime.
Grill tortillas and assemble:
More recipes you may like:
- Grilled Fish Tacos with Cilantro Lime Cabbage Slaw (Grilled, Baked or Stovetop)
- Chipotle Portobello Tacos (Vegan!)
- Shrimp Tacos with Mango Cabbage Slaw
- Grilled Steak Tacos with Chimichurri
- Pulled Pork Tacos with Five Spice
- Greek Lamb Tacos with Minted Yogurt Sauce
Grilled Chipotle Fish Tacos with a refreshing Peach Salsa. Summery and light with a little bit of smoky heat.
- 1 pound grill-able white fish – Mahi Mahi, Tilapia, halibut, Black cod, Snapper- Or substitute Portobello Mushrooms or Extra Firm Tofu.
- 8 x six-inch tortillas (corn-flour mix) Grilled
- Lime and cilantro for garnish
- Optional garnishes: grilled scallions, avocado, chipotle mayo, pickled onions
Chipotle Marinade Ingredients:
- 2–3 large garlic cloves
- 2 –3 whole chipotles
- 1 tablespoon adobo sauce ( from the can of chipotles)
- 4 tablespoon olive oil
- zest from one lime
- 1 tablespoon lime juice
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 3/4 teaspoon kosher salt ( more to taste)
- cracked black pepper
Peach Salsa Ingredients:
- Make the marinade: In a food processor, blend all the marinade ingredients into a fine paste. Rub fish (or portos or tofu) generously with marinade and let marinate at least 20 minutes, or overnight in the fridge. (You could also freeze fish in the marinade in a ziplock bag and save for later or take it camping with you).
- Make the Peach Salsa: Very gently, rub the peaches with a towel to remove fuzz, keeping the skin intact. Dice and place in medium bowl. Half and seed the habanero, and mince it as small as possible. Sprinkle only 1 teaspoon of habanero, over the peaches (about 1/3 of the habanero). You can always add more, so start conservatively. Add the rest of the ingredients, and gently fold them together. Obviously you want to spread the habanero evenly through the salsa, but at the same time, try not to over mix. Refrigerate.
- Grill: Preheat grill to med-high, and grease the grates well. Place fish using a thin metal spatula. After a few minutes and grill marks appear, turn over. After 2-3 minutes, move to a cooler spot, or turn heat down to medium-low, cover grill and finish cooking until its cooked to your desired done-ness. You could also finish in the oven. Give fish a good squeeze of lime, and taste for salt, adding if necessary.
- Give the tortillas a quick sear on the grill.
- Assemble and Serve: Either assemble the tacos by placing the fish in the tortillas and topping with peach salsa. Feel free to add avocado, chipotle mayo or grilled scallions. Skewer to keep closed. Or serve family style on a platter with stacked tortillas wrapped up in a towel, extra lime and cilantro.
Feel free to serve with hot sauce.
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