Chipotle Fish Tacos with Peach Salsa Recipe
Grilled Chipotle Fish Tacos with a refreshing Peach Salsa. Summery and light with a little bit of smoky heat.
How to Make the Best Chipotle Fish Tacos with Peach Salsa
Chipotle fish tacos with peach salsa are the perfect summer meal—light, refreshing, and bursting with flavor. The smoky heat from the chipotle marinade complements the sweet, juicy peaches beautifully, while the fresh lime and cilantro keep everything bright and balanced. This recipe is incredibly versatile, allowing you to choose your favorite white fish and adjust the heat level based on your preference.
The key to success is preparing everything ahead of time. You can marinate the fish the night before, make the salsa a few hours in advance, and then simply grill and assemble when you’re ready to eat. The combination of grilled fish, charred tortillas, and vibrant peach salsa creates a restaurant-quality dish that’s surprisingly easy to pull together at home.
Whether you’re hosting a casual dinner party or enjoying a weeknight meal with family, these tacos are sure to impress. The peach salsa elevates the dish with its unexpected sweetness, while the chipotle marinade adds depth and complexity. Don’t skip grilling the tortillas—it adds an essential smoky char that ties everything together perfectly.
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.
Ingredients
Fish Marinade
Fish and Tortillas
Peach Salsa
Optional Garnishes
Instructions
Prepare the Marinade and Fish
- In a food processor, blend all the marinade ingredients into a fine paste. Rub fish 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 a 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 salsa ingredients, and gently fold them together. Try not to over mix to keep everything fresh and bright. Refrigerate until ready to serve.
Grill the Fish and Tortillas
- Preheat grill to medium-high, and grease the grates well. Place fish on the grill 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 cooked to your desired doneness. 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.
