In medium bowl, stir together peaches, bell pepper, onions, jalapeños, cilantro and lemon juice. Season with adobo; cover and refrigerate until ready to use.
Heat grill to medium-high heat. Using paper towels, pat fish dry; transfer to plate. In small bowl, stir together chili powder, Adobo and Sazón. Rub fish with spice mixture to coat completely.
Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with a fork, about 8 minutes. Thinly slice fish.
To serve, fill tortillas with fish; top with salsa.
Warming Tortillas for grilled fish tacos? Don’t turn on your oven and step away from the stove! Instead, use your grill! Simply place the tortillas directly on the hot grill grates and cook, flipping once, until warm, flexible and charred in spots (about 30 seconds). Then, wrap the tortillas in a square of aluminum foil to keep them warm until you’re ready to serve.