Fish Tacos With Strawberry Salsa Recipes

FISH TACOS WITH STRAWBERRY SALSA

Fish Tacos with Strawberry Salsa image

Provided by Kerri Conan

Categories Fish Bake Backyard BBQ Dinner Lunch Strawberry Seafood Halibut Summer Grill Grill/Barbecue Healthy Cabbage Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

Olive oil cooking spray
1 pound halibut fillets or steaks (or other firm white fish such as cod or catfish)
1/2 teaspoon ground cumin
1/2 teaspoon salt (preferably kosher), divided
1/4 teaspoon freshly ground black pepper, divided
8 small (6-inch) corn tortillas
2 pints strawberries, hulled and chopped
1 small green jalapeño chile, seeded and chopped
3 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 cups chopped napa cabbage

Steps:

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.

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