Grilled Tilapia Tacos with Nectarine Salsa - #eatclean #seafood #grill #tacotuesday

Grilled Tilapia Tacos with Nectarine Salsa

  • Author: Angela Simpson
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 25 mins
  • Yield: 2 servings 1x


These Grilled Tilapia Tacos with Nectarine Salsa are a sweet twist on traditional tacos, and a delicious healthy dinner. Feel free to swap in other ripe stone fruits such as peaches or apricots.



For the fish:

  • 2 tilapia fillets, about 150g each (other white fish such as cod or haddock)
  • juice of 1/2 lime
  • sea salt and black pepper
  • chili powder (optional)

For the salsa:

  • 1 nectarine, pitted and diced (try to preserve the juices and add them to the mixture too)
  • 4 finely diced cherry tomatoes
  • 2 tbsp diced red onion
  • 2 tsp finely shredded cilantro (or parsley)
  • 2 tsp fresh shredded basil
  • juice of 1/2 lime
  • zest of 1/2 lime

For the rest:

  • thinly shredded green and/or purple cabbage
  • 2 tortillas (I prefer whole grain gluten-free ones – look for as few ingredients as possible. Or, for something grain-free and paleo-friendly, try coconut wraps.)


  • Prepare the salsa first by chopping all ingredients as indicated above. Mix them all together in a bowl and set aside.
  • Lightly oil grill and preheat to medium.
  • Squeeze lime juice over the tilapia fillets and sprinkle with sea salt, black pepper, and a few pinches of chili powder (optional).
  • Grill tilapia for about 4 minutes per side, or until completely opaque.
  • Line one half of each tortilla with shredded cabbage. Follow with the grilled fish, and top with salsa.
  • Serve immediately, with lime wedges on the side as a garnish if desired

  • Category: dinner
  • Method: grill