Tilapia Fish Tacos with Avocado Peach Salsa

I'll say it once, I'll say it a thousand times... I could eat tacos all day every day. Especially these tacos stuffed with baked tilapia, fresh peaches and creamy avocado! So simple yet so perfect!


Peaches peaches peaches. I have a story about peaches... For the longest time I thought I didn't like them. Why? Because I had never tried one and they had this whole weird pit in thing going on in the middle...  Plus they were fuzzy. Fuzzy fruit?! Now as a kid, that kind of freaked me out... But then one day, I did the unthinkable and tried a peach (read: was force fed)... OMG JUICY, SWEET DELICIOUSNESS. And that whole pit thing? No big deal. So then I tried nectarines and plums too and a whole new world of pitted fruit was in front of my eyes (and in my stomach). Yum.


A key ingredient for this dish is this bangin' Habanero Garlic Heat Spice from the Olive Cart. I tried this at their store in South Haven sprinkled over cream cheese drizzled with a balsamic glaze and I couldn't not buy it. It adds the perfect amount spice and garlic to everything from cream cheese to chicken wings to tacos! It's okay if you don't have this spice though (since it's so random but you should totally buy it), you can just mix together habanero chile powder with garlic powder and it will give a similar flavor. I also found comparable spice blends here and here! Or you could try Better Home & Garden's recipe! If you buy one of these other spice blends or make BH&G's recipe, make sure to let me know what you think! Recipe time folks.


Tilapia Fish Tacos with Avocado Peach Salsa

Serves four people (3 tacos each)

Calories: 149 calories per taco (includes 1/4 cup salsa)

Total Time: less than 30 minutes (including time to make salsa)


- 4 tilapia fillets (about 4 oz each)

- 2 tbsp coconut oil

- 1 tsp sea salt

- 1/2 tsp freshly ground black pepper

- 1/3 cup freshly squeezed lemon juice (from about 2 lemons)

- 12 x 6 inch tortillas

- 3 cups avocado peach salsa (see recipe below)

- juice from two limes

- a few pinches of habanero garlic heat spice


1. Prep avocado peach salsa recipe below. Preheat oven to 200 F.

2. Season both sides of the tilapia fillets with salt and pepper.

3. Heat coconut oil in a large skillet over medium high heat.

4. Once the oil is hot, add the tilapia fillets to the skillet, drizzle with half the lemon juice then cook 2-3 minutes. Flip fillets over then drizzle with remaining lemon juice and cook for another 2-3 minutes, or until slightly golden (or opaque). Remove tilapia from heat and slice each fillet into thirds. Set aside.

5. While the tilapia is cooking, heat your tortillas up by laying them on the rack in your oven (preheat to 200 F) for about 2-3 minutes.

6. Place warm tortilla on a plate, top with 1/3 of a tilapia fillet, 1/4 cup avocado peach salsa, a squirt of lime juice and a pinch of habanero garlic heat spice. Repeat until all the fish is gone and enjoy!


Avocado Peach Salsa

Yields: about 3 cups

Calories: 34 calories per 1/4 cup

Total Time: 5-10 minutes


- 2 peaches, pitted and diced

- 1 avocado, pitted and diced

- 2 jalapeno peppers, seeded and minced

- 1/3-1/2 cup cilantro, minced

- juice from 2 limes

- salt and pepper, to taste


1. Mix peaches, avocado, jalapeno, cilantro and lime juice in a medium bowl until well combined.

2. Season with salt and pepper then serve over fish tacos or eat with chips!

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Thoughts? Give 'em to me! Happy taco Tuesday!

- A