Mexican · 35 min
Fish Tacos with Avocado-Peach Salsa
- 35 min
- 2–6 servings
- 600 kcal / serving
Cod tacos topped with a bright avocado-peach salsa offer a fresh, balanced bite with a gentle heat. The salsa comes together quickly while the fish cooks, making this a practical weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ small bunchcilantro
- ¾ lbcod fillet
- 1jalapeño pepper
- ½lime
- 2peaches
- 1shallot
- 8small corn tortillas
- avocados
- jalapeño peppers
- shallots
- limes
From the pantry: black pepper, chili powder, extra virgin olive oil, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · spatula
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small bunchcilantro
- 1jalapeño pepper
- ½lime
- 2peaches
- 1shallot
- avocados
- jalapeño peppers
- shallots
- limes
Meat & seafood
- ¾ lbcod fillet
Bakery & bread
- 8small corn tortillas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| cod fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| jalapeño pepper | 1 | 2 | 3 |
| lime | ½ | 1 | |
| peaches | 2 | 4 | 6 |
| shallot | 1 | 2 | 3 |
| small corn tortillas | 8 | 16 | 24 |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prepare the salsa by dicing peach and avocado into small cubes, then combine with finely chopped jalapeño, cilantro, and shallot in a bowl.
- Add lime juice and a pinch of salt and pepper to the salsa; mix to taste and set aside.
- Pat the cod dry and season on both sides with chili powder, salt, and pepper.
- Heat a nonstick skillet with a little olive oil over medium heat, then cook the seasoned cod until it’s opaque and flakes easily, 2–4 minutes per side.
- Flake the cooked cod into bite-sized pieces and set aside.
- Wrap tortillas in damp paper towels and microwave until warmed through, about 15–30 seconds, then divide the fish among them and top with the avocado-peach salsa.
Two tips
- Make the salsa ahead and refrigerate for up to a day to save time.
- Serve with a quick squeeze of additional lime or cilantro for extra brightness, or pair with a simple bean side from pantry staples.
Nutrition per serving
- Calories
- 600 kcal
- Protein
- 36 g
- Carbs
- 71 g
- Fat
- 22 g
- Fiber
- 17 g
- Sodium
- 578 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.