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Chipotle Fish Taco Ingredient Notes
- Peaches: 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 develop on the tree fully. The difference is startling! The closer you are to where the peach was 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.
- Fish: Choose grillable white fish- tilapia, mahi mahi (my favorite here), black cod, red snapper, or Pacific rockfish.
How to make Chipotle Fish Tacos w/ Peach Salsa
Step One: make Peach Salsa
In this recipe, I added habanero chilies, but feel free to substitute a milder chili like jalapeno or serrano. Habanero peppers are HOT! Don’t let their cuteness fool you. If heat is not your thing, please substitute jalapeno.
Defuzz the peaches, then dice them, and add to a bowl. Add the diced onion, minced habanero, cilantro and lime, stir, and refrigerate until ready to serve. This is best prepared on 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.
Step two: Make the Chipotle Marinade
The flavorful adobo sauce that the chipotles are bathed in, is also utilized in the marinade.
TIP: If not using right away, divide the leftover chipotles into small ziplock bags (or ice cube trays) and freeze for another use.
Step three: 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.
Step four: Grill ( or bake or pan sear)
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 the desired doneness. Squeeze with lime.
Alternatively, 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.
Step five: Grill tortillas and Assemble
How to Serve Fish Tacos
Serve them pre-assembled, or you could serve them family-style on a table or bar and let people assemble their own. Serve with the tortillas wrapped up in a towel and the bowls of sides alongside- sliced avocado, limes, cilantro, chipotle mayo, crumbled queso fresco cheese, hot sauce, etc.
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:
- 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
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