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 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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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.
More Blackstone Recipes here!
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.
More South-of-the-Border Inspired Recipes here!
What if you don’t have a flat top?
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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More taco recipes to love
I love tacos, and if you do too you should check out these other taco recipes too!
- Blackstone Blackened Shrimp Tacos
- Smoked Pork Loin Tacos
- Blackstone Steak Tacos
- Marinated Fish Tacos
- Ground Beef Tacos
- Traeger Blackened Fish Tacos
- Traeger Grilled Shrimp Tacos
- Chorizo Breakfast Tacos
- Instant Pot Beef Street Tacos
- Instant Pot Shredded Chicken Tacos
- Spicy Grilled Chicken Tacos
- Tequila Lime Shredded Beef Tacos
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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!
- Instant Pot Mexican Rice
- Bean Dip
- Traeger Salsa Verde
- Tequila Lime Cheesecake with Strawberry Margarita Topping from Heather @ Sugar Dish Me
- Tequila Lime Cupcakes with Margarita Buttercream from Heather @ Sugar Dish Me
- Pineapple Mango Salsa from Sam @ The Culinary Compass
- Raspberry Mint Cooler from Trista @ I Give No Sips
- Blood Orange Rosemary Cocktail from Sam @ SamanthaSeely.com
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- 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
- Shredded cabbage
- hot sauce
- cilantro (if desired)
- Rinse off your fish with cold water and pat dry with paper towels.
- Cut the fish into 3/4" cubes.
- Season well with the salt, pepper, garlic powder, and onion powder.
- Place the seasoned fish cubes into a bowl and toss with the olive oil until they are evenly coated.
- 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.
- Let the butter brown the bottom of the fish and then flip once, after about 1 1/2 minutes.
- Sprinkle the sugar on top of the fish immediately after flipping, and let it cook for another 1 1/2 minutes before turning again.
- Pour the orange liqueur and the orange juice over the fish, cover with a melting dome, and let cook for one more minute.
- Remove from the grill and pile into tortillas.
- 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.
- 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
- Remove the pits and skin from the peaches and dice into 1/4" chunks.
- Place into a bowl and add the rest of the ingredients. Mix gently.
- Cover and refrigerate for at least 30 minutes before serving.