Tilapia Fish Tacos with Peach Salsa!

October 4th is National Taco Day! Celebrate by making these delicious tacos for you and your friends and family! 


  • ​4 tilapia filets
  • 2 tbsp of avocado or olive oil
  • Salt and pepper, to taste
  • 2 cups of shredded purple cabbage
  • 1 recipe peach tomato salsa (look below for instructions)
  • 12 corn tortillas
  • Deiced avocado to serve (optional)

Peach Tomato Salsa Ingredients

  • 2 cups of diced rip peaches
  • 1 cup of diced tomato
  • 1/2 cup of diced red bell pepper
  • 1/2 cup of diced red onion
  • 1 small diced jalapeno (seeds and ribs removed)
  • 2 tbsp of chopped cilantro 
  • 2 tbsp of fresh lime juice
  • pinch of salt

Peach Tomato Salsa Directions

  1. Combine all of the ingredients in a bowl. Mix well. Adjust lime juice and jalapeno to taste.
  2. Refrigerate for at least 15 minutes before serving.


  1. Preheat a skillet over medium heat. Add oil.
  2. Season tilapia filets with a sprinkle of salt and pepper on both sides.
  3. Once the oil is warm, add two of the tilapia filets and cook for about 4 minutes on each side.
  4. Repeat with the remaining fish.
  5. Heat up your tortillas.
  6. Add shredded cabbage to the taco.
  7. Top with fish (about 1 filet for 3 tacos) and spoon peach tomato salsa over the fish.
  8. (If you are using diced avocado or guacamole, add it over the salsa.)
  9. Serve immediately. 


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