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tilapia fish tacos
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Tilapia Fish Tacos with Peach Salsa

These tilapia fish tacos are loaded with crispy cauliflower, peach and corn salsa and a quick yogurt sauce!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: dinner
Cuisine: American, Mexican
Keyword: fish tacos, peach salsa, salsa, tilapia fish tacos
Servings: 6 tacos
Calories: 230kcal
Cost: $30

Equipment

  • 2 small sheet pans or 1 large
  • 1 sharp knife
  • 1 pair of tongs for tortilla flipping

Ingredients

  • 1 lb fresh tilapia
  • 1 ear corn
  • 1 lb cauliflower chopped into florets
  • 1 tbsp fresh thyme
  • 1 peach diced
  • 1 lime juiced
  • ⅛ cup red onion diced
  • ⅓ cup cherry tomatoes quartered
  • ⅓ cup plain Greek yogurt
  • ¼ tsp paprika
  • ¼ cup white cheddar shredded
  • 6 corn or flour tortillas
  • salt and pepper
  • olive oil

Instructions

  • Prepare the fish. Preheat the oven to 400°F and grease your sheet pans or cover with parchment paper. Place the tilapia on the sheet and drizzle about 1 tbsp of olive oil onto the fish. Add a sprinkle of salt and pepper.
  • 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.
  • 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.
  • 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 to taste.
  • 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.
  • 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, place your tortillas in the oven for 15 seconds until warm and pliable.
  • Assemble your tacos. Add the fish and cheddar to each tortilla, top with cauliflower, peach salsa and cream sauce. Add hot sauce if you wish!