Need taco ideas? Try these tilapia fish tacos with peach salsa! Oven baked tilapia in a charred corn tortilla, topped with crispy cauliflower, a peach and corn salsa mix and lime cream sauce – these fish tacos are light, satisfying, healthy and delicious!

The recipe inspiration

Fish tacos are a favorite for me, but I usually top them with cabbage slaw. These tilapia tacos are remixed with fresh peaches and cherry tomatoes, both very seasonal and juicy. So if you like mango salsa, you’ll definitely enjoy this fresh peach salsa, which is sweet and mild.

Equipment needed to make tilapia fish tacos

Here’s what you need to make this recipe. Luckily, you don’t need much!

2 small sheet pans – I used a couple cookie sheets that I have from Sur La Table. You can also use one large sheet pan that will fit both the fish and the cauliflower.
1 sharp knife
A pair of tongs – this makes it easier to flip our tortillas if you choose to heat them straight on the stovetop.

Ingredients for this recipe

Here’s what you need to grab from the store:

A pound of fresh tilapia – or more if you want to make more tacos!
An ear of corn – for our peach salsa.
One pound of cauliflower – either one large head or pre-cut florets are fine.
Fresh thyme – but you can use parsley or cilantro instead.
A peach – important for this recipe! Provides a delicious sweetness to our salsa.
A lime – the juice will be used in our salsa and cream sauce.
Red onion
Cherry tomatoes – or chopped roma tomatoes are fine.
Plain Greek yogurt – I like to use yogurt instead of sour cream, but you can swap if you’d like.
Paprika
Corn or flour tortillas – I prefer corn most of the time.
salt and pepper
olive oil

Directions

Let’s make these tilapia fish tacos with peach salsa!

Step 1

Prepare the fish. Preheat the oven to 400°F and grease your sheet pans or cover them with parchment paper. Place the tilapia on the sheet and drizzle about 1 tbsp of olive oil onto the fish (and rub it in!). Add a sprinkle of salt and pepper.

Step 2

Shuck your corn cob and add it to another sheet pan. Sprinkle the cauliflower on the same pan and space out as evenly as possible. Drizzle the corn and the cauliflower with about 2 tbsp of olive oil. Add a pinch of salt and pepper.

Step 3

Place the fish and vegetables in the oven. Let the tilapia bake for 10 minutes and then remove it from the oven to cool. Toss the cauliflower, rotate the corn, and place it back into the oven to bake for 10-15 more minutes, until the cauliflower is golden brown. Remove from the oven and let cool.

Step 4

Make the salsa. With a knife, carefully cut off the corn and add it to a bowl. Add your diced peach, chopped red onion, cherry tomatoes, thyme, and juice from half a lime. Sprinkle in the thyme and stir. Add salt and pepper to taste.

Step 5

Make the cream sauce. Add the rest of the lime juice, paprika, and a pinch of salt to the yogurt and stir until combined. Add 2 tbsp of water to thin the sauce – stir. Add more water if you want it thinner.

Step 6

Warm the tortillas. Place a tortilla directly on a stove burner on medium heat, wait about 15 seconds, and then flip (using tongs) to the other side to heat for an additional 15 seconds. It should have some burn marks. Alternatively (if you don’t have a gas stove), place your tortillas in the oven for 15 seconds until warm and pliable.

Step 7

Assemble your tacos. Add the fish to each tortilla, top with cauliflower, peach salsa and cream sauce. Add hot sauce if you wish!

Recipe Substitutions

Here’s a couple of easy changes you can make to this recipe if you can’t find all of the ingredients.

Make cod tacos – cod fish is white and light in taste, just like tilapia. You can prepare it the same exact way and it will taste pretty similar!
Use mangos instead of peaches – I LOVE the peaches in this recipe, but if you don’t like them (or you are allergic), you can opt for mango chunks instead. It will provide a nice sweetness.
Turn up the heat – these tilapia fish tacos are pretty mild, so I like to drizzle them with sriracha. Try adding hot sauce or sriracha sauce to the cream sauce and stir it up!

Recipe Storage

To store leftovers, keep the salsa separate from the cream and the fish. Place the fish and cream in two airtight containers, saran wrap your salsa dish and leave tortillas unheated – and store them all in the fridge. I would not recommend storing assembled tacos unless you have to, because they are likely to get soggy. Only heat up the tortillas you plan to eat right away, because they can harden in the fridge.

Consumer everything within 2-3 days!

More recipes to try

If you liked these tilapia fish tacos with peach salsa, here are some other recipes you should try:

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