This post may contain affiliate links. Read my full disclosure policy.

Grilled Chipotle Fish Tacos with a refreshing Peach Salsa. Summery and light with a little bit of smoky heat. The perfect combination of flavors!
Grilled Chipotle Fish Tacos with fresh Peach Habanero Salsa. Delicious summertime flavor! |
This recipe for Grilled Chipotle Fish Tacos with Peach Salsa has a delicious summertime flavor. Sweet and tangy peaches complement the spicy, smoky fish.  Lime brightens it to perfection.
The grilled fish is marinated in a flavorful mixture of smoky chipotles, garlic, cumin and coriander giving it satisfying depth and heat, marrying well with the refreshing peach salsa. Feel free to add avocado, grilled scallions and chipotle mayo if you like!
Peaches are perfectly juicy and ripe this time of year, dripping with flavor. It’s hard to beat the pure joy of eating a juicy sweet peach over the kitchen sink, just as they are. Or serving them over a scoop of real vanilla ice cream. Or baking them into a pie or cobbler. But they offer so much in the way of savory dishes too.

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

Grilled Chipotle Fish Tacos with fresh Peach Habanero Salsa. Delicious summertime flavor! |

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.

Grilled Chipotle Fish Tacos with fresh Peach Habanero Salsa. Delicious summertime flavor! |

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.

Grilled Chipotle Fish Tacos with fresh Peach Habanero Salsa. Delicious summertime flavor! |

Step two: Make the Chipotle Marinade

Using a food processor make a paste with chipotles, cumin, coriander, garlic, olive oil and lime for the fish marinade.
I really like using canned chipotles for this recipe rather than ground chipotle powder. I think everyone these days knows what a chipotle pepper is, but just in case, it’s a smoked jalapeño. They are great blended up and added to recipes for a deep smokey heat.

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.

Grilled Chipotle Fish Tacos with fresh Peach Habanero Salsa. Delicious summertime flavor! |

Step five: Grill tortillas and Assemble

Grill the tortillas for a couple of minutes on each side and place them stacked in a kitchen towel, wrapping them up snugly.
Feel free to assemble the tacos, adding avocado or chipotle mayo, or grilled scallions. If assembling, use skewers if you like to make it easier to keep them upright.
Grilled Chipotle Fish Tacos with a refreshing Peach Salsa. Summery and light with a little bit of heat. #fishtacos #peaches #peachsalsa #peach #chipotle #grilling

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.

Grilled Chipotle Fish Tacos with fresh Peach Habanero Salsa. Delicious summertime flavor! |
Hope you enjoy these summery Chipotle Fish Tacos! One of my favorites!

More recipes you may like:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chipotle Fish Tacos with Peach Salsa |

Chipotle Fish Tacos with Peach Salsa


Grilled Chipotle Fish Tacos with a refreshing Peach Salsa. Summery and light with a little bit of smoky heat.


Units Scale
  • 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:

Peach Salsa Ingredients:

  • 2 1/2 cups diced, just-ripe peaches (about 3-4 peaches)
  • 1/4 cups finely diced red onion
  • 12 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


  1. 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).
  2. 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.
  3. 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.
  4. Give the tortillas a quick sear on the grill.
  5. 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

to get recipes via email

Share this with the world

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Absolutely scrumptious! Had these with a side of the cold cantaloupe and cucumber soup. Amazing!

  2. This is a great recipe. I prepared it using cod which is what we had available. After marinating the fish, I pan seared it briefly since we aren’t able to grill it. The peach salsa was fabulous. I used jalapenos which is again what we had available, plus my husband is not a fan of overly spicy food. We did use avacados on our tacos. Do try these–a wonderful summer supper!

  3. I used strips of Halibut and pan seared…very flavorful! Served with the peach salsa, Mexican Slaw, and Cilantro lime rice.

Our Latest Recipes