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Grilled Jerk Fish Tacos With Tangy Peach Salsa

These Grilled Jerk Fish Tacos are topped with a Tangy Peach Salsa and adorned with watermelon radishes, microgreens, red cabbage, and avocado — and they're AH-MAZING.
5 from 1 vote


  • 6 small corn or flour tortillas
  • 2 6 oz fillets of sustainable white fish, I used MSC-certified haddock
  • 2 TBSP vegetable oil
  • 1 TBSP jerk spice, you can use the recipe listed here, or your own fave jerk spice

Homespun Jerk Spice (optional, you can use your own recipe or fave jarred jerk spice if you prefer)

  • 1 TBSP onion powder
  • 1 TBSP garlic powder
  • 2 tsp cayenne pepper
  • 2 tsp smoked paprika, or regular paprika
  • 1 tsp ground allspice
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1/2 tsp dried chili flakes
  • 1/2 tsp cumin
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 TBSP brown sugar, I used coconut palm sugar
  • 1 tsp dried thyme
  • 1 TBSP dried parsley

Tangy Peach Salsa

  • 1 peach, diced (approx. 3/4 cup)
  • 1/3 cup diced green tomato (optional)
  • 1/4 cup diced red onion
  • juice of 1/2 a lime
  • 1/2 tsp lime zest
  • 1 tsp extra virgin olive oil
  • kosher salt and pepper, to taste

Condiments (these are suggestions, but feel free to adapt)

  • Thinly sliced red cabbage
  • Microgreens
  • Avocado
  • Thinly sliced radishes , I used watermelon radishes
  • Greek yogurt or sour cream


Jerk Seasoning

  • If making the jerk seasoning listed here, simply mix all of the ingredients listed into a bowl and set aside.

Preparing the fish

  • Remove any skin from your fillets. If you're using foil on the grill like I do (It's quick, easy, and effortless), cut your fillets into even cubes. If not, leave the fillet whole so you can grill it straight on the grill.
  • Place the fish in a bowl or plastic bag. Add the vegetable oil and the jerk seasoning, and carefully toss to evenly coat the fish. Cover or seal the fish and set in the fridge for 20-30 minutes. In the meantime, prep your salsa and condiments.

Tangy Peach Salsa

  • In a bowl, stir the diced peaches, tomatoes, and onions. Add the lime juice and lime zest, and stir. Add some salt and pepper to taste. Set aside. (Note: If you want to kick things up a notch, add 1/2 of a jalapeno, finely diced.)

Prepare your condiments.


    • Pre-heat the grill to high heat (about 400-450 degrees F). If you're not grilling your fish with foil, use this infographic I put together for Brit + Co for flawless fish grillin'!
    • This step is optional: Place the tortilla shells down on the grate for approx. 30 seconds to one minute to get some grill marks on them. Remove and set aside.
    • Set the foil over the grill and give it a light drizzle of cooking oil to prevent any sticking. Then, place the fish onto the foil. Cooking time depends on the thickness of the cut, and whether or not you cubed it. Cook your fish for approx. 6-8 minutes, flipping it halfway through. Once the fish reaches an internal temperature of 145 degrees F, it's ready. If you don't have a meat thermometer, ensure that the fish is opaque and flaky; remove from the grill.


    • Smear the tortillas with Greek yogurt or sour cream (optional), and place the fish over the smear (helps keep it in place and from crumbling out of the shell). Top with peach salsa and any other condiments you choose.


    The jerk spice recipe listed in this post is courtesy of Jo Cooks.