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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.
How to make Chipotle Fish Tacos with Peach Salsa
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.
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. TIP: To remove peach fuzz, gently rub dry peaches with a terry cloth-style towel with gentle pressure, then rinse and dry.
Make the Chipotle 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.
Bake or Pan Sear
You can also bake the fish on a parchment-lined sheet pan in a 400F oven until flaky, or pan sear in a hot skillet, over medium-high heat.
Grill tortillas and assemble
Family Style Taco Bar
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
Chipotle Fish Tacos with Peach Salsa
- Prep Time: 60 mins
- Cook Time: 15 mins
- Total Time: 1 hour 15 mins
- Yield: 8 tacos 1x
- Category: Main, fish, seafood
- Method: grilled
- Cuisine: american
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:
- 2 1/2 cups diced, just-ripe peaches (about 3-4 peaches)
- 1/4 cups finely diced red onion
- 1– 2 teaspoon minced habanero ( or use jalapeño for less spicy)
- 1/2 cup chopped cilantro ( tender stems ok)
- 1/8 cup fresh lime juice, or more to taste
- 1/8 teaspoon kosher salt or more to taste
- 1 tsp sugar
- 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.
Feel free to bake on a sheet pan in a 400F oven, or pan-sear in a skillet over med-high heat until flaky.
- Serving Size: 2 tacos
- Calories: 394
- Sugar: 10.3 g
- Sodium: 422.6 mg
- Fat: 16.8 g
- Saturated Fat: 2.5 g
- Carbohydrates: 35.5 g
- Fiber: 5.3 g
- Protein: 25.3 g
- Cholesterol: 82.8 mg
Keywords: fish tacos, grilled fish tacos, peach salsa, peach salsa recipe, fish taco recipes, chipotle fish tacos
Great for me! But my fiancé is highly going to the hospital allergic to peaches. How would this recipe be with mango?
I think mango would be good- you could make the mango slaw on the blog, or just replace with mango. Or even our Pineapple Salsa would be good here!
Can I bake the fish, or cook on the stove? I am not allowed to have a grill where I live (fire hazard). Thank you.
Yes, Kris- either will work. I added a few notes to the recipe card for you.
Very tasty! On the spicy side… loved it!
Does this serve 4 people or does it make 4 tacos? If 4 people, how many tacos each? Need to up this for 10 people and want to know what to do with the recipe!
This makes 8 tacos! I usually plan on two per person. 🙂
This is a great recipe. Thanks for the reminder about it!
We enjoy so many of your recipes.
BTW, there is no apostrophe in “portos” (plural).
thanks, fixed it!
I didn’t use grill-able fish, but used some big, plump shrimp & they turned out fantastic! Thank you so much for sharing!
This recipe was absolutely amazing! What an explosion of flavour. Thank you!!!
Delicious and easy. Made it with swai fish. Used mango instead of peaches for the salsa. Served it with cheese and avocado
Have made these countless times now! Always turn out amazing. Friends and family have all agreed! Thank you for the recipe!
I’ve made this more times than I can count. It’s a dinner guest favorite. Sometimes I throw a mango into the salsa as well. I serve with fresh guacamole and cilantro lime rice. Flavor explosion! Thank you for the recipe!
love it Connie!
Delicious 😋 A new family favorite
This was soooooo amazing! Every bite with explosions of surprising flavors. What a great combination!
Awwwww…. thanks Tad! Nice to hear from you! Hope you are having a beautiful summer up there.
This meal was so delicious! Actually, one of the best of my life! The flavors in my mouth were so good I didn’t want to spoil it by having any dessert. The combinations were perfect. Unique. Special. Amazing. Thank you for sharing this recipe –and thank you, Josie, for making it!
Awesome, great to hear- thanks Kristen! 🙌
We had these last night for dinner with the peach salsa! Delicious! Will definitely make again. I also served it with cole slaw and grilled zucchini & peppers. An excellent summer meal!
Perfect! Glad you liked it!
Made with shrimp and cod we all agreed best tacos ever. Thank you
Amazing! Subbed charred Anaheim peppers in the salsa (we don’t like things too spicy).
Delicious with our fresh Colorado peaches! Wish I could post a photo too.
Tasty! My husband and kids loved these too.
These are amazing. Love the peaches with the chipotle- great combo of flavors!
This recipe was so colorful! Perfect balance of sweet and savory with just a little kick. Perfect summer meal.
Made these last night with shrimp (it was on sale), and it was awesome. What a great marinade! Went the jalapeño route with the peach salsa because I had spicy-averse guests, and it was just right. Very fresh, light, delicious, and healthy. Thanks for such a great, easy recipe.
That sounds perfect! Love that you improvised with the shrimp- great idea! Thanks for commenting Susanna… and have a great weekend!
I found this website at 1 am and there is nothing in my fridge. Do you know my feeling when I see these delicious foods
these look so delicious! fish tacos are my weakness.
love your blog!!
Tacos look so colorful such healthy too. I haven’t made tacos in a while and your pictures inspire me to make em’ today. Loved everything about his dish.
These fish tacos look incredible. There has been such an abundance of peaches here in the south, so this Cilantro Peach Salsa will happen in my house. 🙂
I’ve been looking for a good fish taco recipe for ages, and this look like a winner. Thanks!
And what a brilliant tip with the skewers!!