Fish Tacos with Strawberry Salsa
Fresh and flavorful fish tacos featuring baked white fish topped with a vibrant strawberry salsa and crisp napa cabbage, all wrapped in warm corn tortillas. This unique combination brings together the sweetness of strawberries with traditional taco seasoning for a delightful twist on fish tacos.
Ingredients
- •1 spray Olive oil cooking spray
- •1 pound halibut fillets or steaks (or other firm white fish such as cod or catfish)
- •½ teaspoon ground cumin
- •½ teaspoon salt (preferably kosher), divided
- •¼ teaspoon freshly ground black pepper, divided
- •8 pieces small (6-inch) corn tortillas
- •2 pints strawberries, hulled and chopped
- •1 piece small green jalapeño chile, seeded and chopped
- •3 tablespoon chopped fresh chives
- •1 tablespoon fresh lemon juice
- •2 cups chopped napa cabbage
Cooking Instructions
- 1.
Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.
15 min
