Skip to Content

Blackstone Fish Tacos with Peach Salsa

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.

Please enable JavaScript in your browser to complete this form.


Get the recipe via email and join our newsletter!

I consent to joining the free OrWhateverYouDo newsletter

More Blackstone Recipes here!

Blackstone Fish Taco Recipe

What kind of fish is best for fish tacos?

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

More South-of-the-Border Inspired Recipes here!

Blackstone Fish Taco Recipe

What if you don’t have a gas griddle?

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.

If you want to buy a Blackstone, if you use the link below it helps support Or Whatever You Do!

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!

Follow me on Instagram!

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!

Join our Easy Griddle Recipes Facebook Group!

Blackstone Fish Taco Recipe

What should you 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!

More recipes to love

Have a cocktail with dinner!

Blackstone Fish Taco Recipe
Yield: 6 tacos

Blackstone Fish Tacos

Blackstone Fish Tacos Recipe

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!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 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)


  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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


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.

Love this recipe? Tell your friends!

Follow on Instagram for more!

Yield: 6 servings

Peach Salsa Recipe

Peach Salsa Recipe

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!

Prep Time 5 minutes
Total Time 5 minutes


  • 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


  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.

Love this recipe? Tell your friends!

Follow on Instagram for more!

Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.


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!


Monday 10th of August 2020

AHHHHH dying to make these! I miss fresh fish.

Skip to Recipe