Grilled Fish Tacos

Delicious and healthy, this summer dish is sure to please a crowd.

Recipe reprinted with permission from Gena Knox. To learn more about cooking with fresh peaches, visit

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  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1 teaspoon ground coriander
  • 2 teaspoons olive oil
  • 1½ pounds fresh salmon, halibut, catfish, or your favorite fish
  • Corn tortillas
  • Lime wedges


Set EGG for direct cooking at 400°F/204°C.

In a small bowl, combine cumin, sugar, and coriander. Brush fish with olive oil and sprinkle with spice mixture. Grill fish on oiled cooking grid for 3-5 minutes per side until cooked to your liking. Char tortillas on cooking grid, about 10 seconds on each side.

Serve tacos with fresh salsa and desired toppings. (cheese, etc.)

Makes 4 servings

Salsa Ingredients

  • 1½ cups diced fresh peaches
  • 1 firm, but ripe avocado, diced
  • ¼ cup thinly sliced red onion
  • 2 tablespoons chopped fresh cilantro
  • ½ small jalapeño, minced
  • juice of 1 lime, about 3 tablespoons

Salsa Instructions

Combine salsa ingredients in a medium bowl and refrigerate until ready to use.

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