Serves 3 people

Prep time: 15 mins

Cook time: 20 mins

Indulge in a delightful fusion of flavors with these Tilapia Fish Tacos, accompanied by a refreshing Peach Pico de Gallo and a smoky Chipotle Crema. This recipe offers a harmonious blend of tender fish, vibrant fruits, and a creamy kick that will transport your taste buds to a culinary paradise. Whether you're hosting a gathering or simply treating yourself to a gourmet meal, these tacos are an irresistible choice.
Bon Appetit! 


For the Tacos:
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 tsp Tajín
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp ancho powder
  • 1.5 lbs. Tilapia
  • Olive oil

For the Chipotle Crema
  • ½ cup Mexican-Style Sour Cream
  • 2 tablespoons Chipotle Peppers in Adobo Sauce, finely chopped
  • Salt, to taste

For the Peach Pico de Gallo
  • 4 large tomatoes, diced
  • 1 bell pepper, seeded and diced
  • 2 jalapenos, seeded and diced
  • 1 medium onion, diced
  • 4-6 peaches, diced
  • ½ bunch of cilantro, chopped
  • Juice of 1 lime
  • ½ tsp salt, or to taste
  • ¼ tsp freshly ground black pepper, or to taste

For Assembly
  • 8-10 corn tortillas
  • Limes, wedges
  • Cilantro, finely chopped


1. For the Pico de Gallo. In a large mixing bowl, combine all the ingredients until well mixed. Cover and refrigerate until ready to use.

2. For the Chipotle Crema. In a food processor, combine the sour cream and chipotle peppers until well combined and smooth. Transfer to a container, cover, and refrigerate until ready to use.

3. For the tacos. In a small bowl, whisk together all the spices until well combined. Brush on a small amount of olive oil on each side of the tilapia. Sprinkle roughly a 1-2 tablespoons of the spice mixture over each fish, turning to cover both sides.

4. Over a medium-high heat, drizzle some olive oil into the de Buyer MINERAL B Carbon Steel Fry Pan. Gently lay one piece of fish at a time and cook on each side for about 3-4 minutes, squeezing on the juice of half a lime after the fish is flipped, just until cooked and the internal temperature reaches above 135 degrees F. Transfer to a plate or cutting board to cool.

5. Assembly. On a cutting board, shred the tilapia into medium-sized chunks. Add a few spoonfuls to a prepared tortilla, topping with the peach Pico, chipotle crema, and garnishing with cilantro and a squeeze of lime.

Cookware used in this recipe

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