These Tilapia Tacos with Peach Mango Salsa combine sweet fruit flavors with a touch of heat, come together quickly, and are perfect for grilling season.
That bright, fruity peach mango salsa is what gives these tacos their signature summer flavor. The salsa balances the light, flaky fish and adds freshness and a little sweetness, making it an ideal topping for grilled tilapia.
I’ve been making this tilapia recipe for years because when seasoned and cooked correctly, tilapia is tender, mild, and flaky without a strong fishy taste. I usually marinate the fillets in a simple mix of olive oil, lemon, garlic, and basil so the flavors can penetrate the fish. If you prefer, substitute mahi mahi or another mild white fish—both work well with the same marinade and salsa.
For best results, marinate the fish for about an hour in the refrigerator so the lemon and herbs have time to flavor the fillets. Grill the fish on medium-high heat for just a few minutes per side until it becomes opaque and flakes easily with a fork. Warm the tortillas on the grill too so they pick up a bit of char and stay pliable for assembling the tacos.
A quick note about the marinade: most of it is discarded after the fish is removed, so don’t be alarmed when you total the ingredients—only a portion actually remains in the cooked dish. The olive oil helps prevent sticking on the grill and adds a lighter fat option compared to using butter. Top each taco with the peach mango salsa and fresh cilantro for brightness.
If you don’t have a grill, you can broil the fish in the oven or cook it in a hot grill pan on the stove. Feel free to add spices like ancho chili powder or cumin if you want extra warmth, but the lemon, garlic, and basil combination is perfectly balanced on its own. This recipe also adapts well to other proteins: try it with shredded chicken, shrimp, or firm tofu if you prefer.
Tilapia Tacos with Peach Mango Salsa
Ingredients
- 3 (4 oz) tilapia fillets
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp fresh parsley, minced
- 1 clove garlic, minced
- 1 tsp dried basil
- 1 tsp black pepper
- 1/2 tsp salt
- 3/4 cup peach mango salsa (about 2 Tbsp per taco)
- 6 corn tortillas
- 1/2 cup fresh cilantro leaves for garnish
Instructions
- Place the tilapia fillets in a large zip-top bag or a shallow dish. In a small bowl, whisk together the olive oil, lemon juice, minced parsley, garlic, dried basil, salt, and black pepper.
- Pour the marinade over the fish, ensuring each fillet is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour to allow the flavors to develop.
- Preheat the grill to medium-high heat and lightly oil the grates so the fish doesn’t stick.
- Grill the tilapia for about 3–4 minutes per side, or until the fish is opaque throughout and flakes easily with a fork. Avoid overcooking to keep the fillets moist and tender.
- Meanwhile, brush the tortillas lightly with oil and warm them on the grill for about 20 seconds per side until they are pliable and slightly charred.
- Assemble the tacos by placing a portion of grilled tilapia into each warm tortilla, spooning about 2 tablespoons of peach mango salsa over the fish, and finishing with fresh cilantro. Serve immediately and enjoy.
Tips, Variations, and Serving Suggestions
– If you prefer more heat, add a pinch of crushed red pepper, smoked paprika, or a dash of cumin to the marinade. A sprinkle of ancho chili powder gives a smoky warmth without overpowering the fruit salsa.
– For a crisp topping, add shredded cabbage or a simple slaw dressed with lime juice and a touch of olive oil. Avocado slices or a dollop of plain yogurt or crema also pair beautifully with the salsa.
– Oven option: place marinated fillets on a lined baking sheet and broil 4–6 inches from the heat for about 5–7 minutes per side, depending on thickness, until opaque and flakey.
– Leftovers: store cooked fish and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat gently or serve cold over a salad or grain bowl.
– Alternative proteins: chicken breasts, shrimp, or firm tofu make excellent substitutions for varied taco nights. Use the same marinade and cook times appropriate to the protein.
Nutrition
Calories: 200 kcal |
Carbohydrates: 14.7 g |
Protein: 16.6 g |
Fat: 9 g |
Saturated Fat: 2.6 g |
Fiber: 2.1 g |
Sugar: 3.2 g
Nutrition information is an estimate and should be used as a guideline.