Tonight’s taco is Chipotle Fish Taco with Peach Salsa. Thankfully I look at the recipe yesterday because you do have to marinate it overnight. I also changed up the salsa a bit. Later this week we’re having a pulled pork taco with a peach cherry salsa so I doubled down on that instead of the peach habanero salsa.


The description from the internet: Flavorful Fish Tacos with chipotle, topped with a fresh peach habanero salsa

Our Review:

The salsa was simple to whip together, but I did learn that it’s not peach season, duh, so I had to use frozen peaches. Clearly the salsa would have been better with fresh fruit but that wasn’t available, so we will not factor that into the overall rank of the meal.


Marinade was simple to make in the food processor. I made it last night and let the fish (tilapia) marinate overnight. It had a little heat, but not too much. The fish cooked up quickly.

File_001 File_003

All assembled the tacos were great. A little bit of heat, but not to much balanced out nicely by the citrus in the salsa. Overall I’d use fresh fruit next time in the salsa, but we’d make these again.


🍍🍍🍍 this one gets 3/5 pineapples

  • 1 to 1½ pounds grill-able fish, at least an inch thick  (halibut, Alaskan cod, sea bass, black cod, black rock fish, Mahi Mahi)
  • 8-12 x 6 inch tortillas ( corn-flour mix) Grilled
  • lime for garnish
  • Chipotle Marinade Ingredients:
  • 2-3 large garlic cloves
  • 2 -3 whole chipotles
  • 1 T adobo sauce ( from the can of chipotles)
  • 4 T olive oil
  • zest from one lime
  • 1 T lime juice
  • 1 tsp ground coriander
  • 1 T ground cumin
  • ¾ tsp kosher salt ( more to taste)
  • cracked black pepper
  • Cilantro Peach Salsa Ingredients:
  • 2½ C diced -just ripe peaches ( about 3-4 peaches)
  • ¼ C finely diced red onion
  • 1- 2 tsp minced habanero ( or use jalapeño for less spicy)
  • ½ C chopped cilantro ( tender stems ok)
  • ⅛ C fresh lime juice, or more to taste
  • ⅛ tsp kosher salt or more to taste
  • 1 tsp sugar
  1. In a food processor, blend all the marinade ingredients into a fine paste. Rub fish generously with marinade and let marinate at least one hour or over night 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. While fish is marinating make the Cilantro 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 as small as possible. Sprinkle only 1 teaspoon of habanero, over the peaches ( about ⅓ 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.
  3. Grill the fish over high heat to get a nice sear on both sides. Make sure grate is clean and oiled and use a metal spatula. After a few minute on each side, move to a cooler spot, or turn heat down to medium, cover grill and finish cooking until its cooked to your desired done-ness. You could also finish in the oven. Give a good squeeze of lime, and taste for salt, adding if necessary.
  4. Give the tortillas a quick sear on the grill.
  5. Either assemble the tacos by placing the fish in the tortillas and topping with peach salsa. Skewer to keep closed. Or serve family style on a platter with stacked tortillas wrapped up in a towel, extra lime and cilantro. You could also serve sliced avocado and/or crumbled queso fresco cheese and your favorite hot sauce.

Recipe pulled from: