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Blackstone Fish Tacos with Peach Salsa

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Blackstone Fish Tacos with Peach Salsa is one of my favorite taco recipes, ever. We used fresh cobia in this recipe, but any firm whitefish will work. Likewise, if you don’t have a flat top griddle you can cook these on the stove in a cast iron pan as well. 

Blackstone Fish Taco Recipe

Blackstone Fish Tacos with Peach Salsa

This is an easy recipe cooked on your flat top gas griddle that’s fresh, light, and packed full of flavor. Perfect for a quick lunch or dinner, with bright flavors that work together perfectly. 

You might be used to fish tacos being in the breaded fish stick form. These are not those. 

Fresh fish is best, and the fresher the better, but this recipe could also be done with frozen store-bought fish as well. If you don’t have access to Cobia, walleye, cod, pollock, or any firm whitefish would work really well with these seasonings and flavors. 

Likewise, use fresh peaches if you are reading this while they are in season. If not, you could try frozen peaches that have been chopped and then thawed, but I haven’t tested with those, so I can’t really say what it would do to the texture of the end result.

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Blackstone Fish Taco Recipe

What kind of fish is typically in fish tacos?

Mahi Mahi, Pollack, Halibut, Tilapia, Snapper, Cod, and catfish are all common types of fish to be used for fish tacos.

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Blackstone Fish Taco Recipe

Are fish tacos Mexican?

Fish tacos originated in Baja, California, so like many of the foods you’ll find called “Mexican” in the states, it is more “Mexican-inspired” than truly authentic. Not that it matters. Some of my favorite foods are the least “authentic” things out there. 

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Blackstone Fish Taco Recipe

What if you don’t have a flat top?

Get one!

All kidding aside, you really should get a gas griddle, but until then you don’t have to miss out on these tacos. You could cook these in a cast iron pan on the stovetop or in a cast iron pan on your pellet grill. Either way, totally delicious.

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Blackstone Flat Top Grill

Flat top griddles are so versatile! Make pancakes for an army, or the best hibachi fried rice you’ve ever had. Reverse sear a steak, whip up some smash burgers, or cook basically anything you could cook in a pan that doesn’t require a sauce. You need this!

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Blackstone Fish Taco Recipe

More taco recipes to love

I love tacos, and if you do too you should check out these other taco recipes too!

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Blackstone Fish Taco Recipe

What to serve with Blackstone Fish Tacos?

These can really be a meal in and of themselves, but if you are looking for appetizers or sides I have some great options for you here!

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Blackstone Fish Taco Recipe
Blackstone Fish Tacos Recipe

Blackstone Fish Tacos

Yield: 6 tacos
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Fresh fish is seasoned and tossed on the gas flat top griddle for one of the best fish tacos, EVER. The peach salsa is the icing on the cake. Bright, fresh, and packed full of flavor. Try these today!

Ingredients

  • 1 1/2 pound white fish (we used Cobia)
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1 tablespoon sugar
  • 2 ounces Triple Sec orange liqueur
  • 2 ounces orange juice

Garnish

  • Shredded cabbage
  • hot sauce
  • cilantro (if desired)

Instructions

  1. Rinse off your fish with cold water and pat dry with paper towels.
  2. Cut the fish into 3/4" cubes.
  3. Season well with the salt, pepper, garlic powder, and onion powder.
  4. Place the seasoned fish cubes into a bowl and toss with the olive oil until they are evenly coated.
  5. Preheat your flat top griddle over medium to medium-high heat and put some butter down in the middle of the griddle. When it begins to bubble, spread your fish out over the butter.
  6. Let the butter brown the bottom of the fish and then flip once, after about 1 1/2 minutes.
  7. Sprinkle the sugar on top of the fish immediately after flipping, and let it cook for another 1 1/2 minutes before turning again.
  8. Pour the orange liqueur and the orange juice over the fish, cover with a melting dome, and let cook for one more minute.
  9. Remove from the grill and pile into tortillas.
  10. Top with shredded cabbage, your favorite hot sauce, and heaps of the peach salsa in the recipe below.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 108mgSodium: 510mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 28g

Nutrition data provided here is only an estimate.

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Peach Salsa Recipe

Peach Salsa Recipe

Yield: 6 servings
Prep Time: 5 minutes
Total Time: 5 minutes

Fresh peach salsa is bright with a touch of heat and ALL the flavor. Perfect for topping fresh fish tacos, or diving into with tortilla chips!

Ingredients

  • 3 large fresh ripe peaches
  • 1/4 cup diced onion
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon cayenne pepper powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Remove the pits and skin from the peaches and dice into 1/4" chunks.
  2. Place into a bowl and add the rest of the ingredients. Mix gently.
  3. Cover and refrigerate for at least 30 minutes before serving.

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Palmer

Wednesday 12th of August 2020

I pan fried some wild caught cod and added a few spices that I particularly like. Served on corn tortillas with this peach salsa, and added lettuce (I wanted to do cabbage but I need to use up a giant head of iceberg somehow), sour cream, cotija cheese and a squeeze of lime, since those are my toppings of choice. In heaven. the peach salsa is beyond.

Nicole Johnson

Wednesday 12th of August 2020

Nice!! Thanks, Palmer! <3 Glad you liked it!

Heather

Monday 10th of August 2020

AHHHHH dying to make these! I miss fresh fish.

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