MyPlate Grilled Fish Tacos with Peach Salsa

MyPlate Grilled Fish Tacos with Peach Salsa

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  • About this Recipe
La Cocina Goya

Nutritious Fish Tacos

Bring the fresh flavors of Mexico into your backyard, tonight! Here, firm white fish fillets are generously seasoned with a classic Mexican blend of ground chiles and annatto for subtly spicy flavor and vibrant color. Wrap the grilled fish in a warm tortilla, and top with a fresh peach and onion salsa for a fun, flavorful meal that’s quick enough for tonight and special enough for relaxed, summertime entertaining.

  • Ingredients
  • Directions


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For the Salsa:

1 can (15.25 oz.)

GOYA® Peach Halves, drained, rinsed and chopped (about 1 cup)


red bell pepper, finely chopped (about ½ cup)


red onion, finely chopped (about ¼ cup)


GOYA® Whole Jalapeño Pepper, rinsed, seeded and finely chopped (about 1 tbsp.)

1 tbsp.

finely chopped fresh cilantro

For the Fish:


tilapia fillets (about 1 lb.)

1 tbsp.

chili powder


6" GOYA® Flour Tortillas, warmed


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For the Salsa:

Step 1

In medium bowl, stir together chopped peaches, bell pepper, onions, jalapeños, cilantro and lemon juice; cover and refrigerate until ready to use.

For the Fish:

Step 2

Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry; transfer to plate. In small bowl, stir together chili powder, Adobo Light and Sazón Natural and Complete. Rub fish with spice mixture to coat completely.

Step 3

Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with fork, about 8 minutes. Thinly slice fish.

Step 4

To serve, fill each tortilla with ½ fish fillet and about 1/3 cup salsa. 

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Main Dishes Under 40

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