Fish Tacos with Strawberry-Cucumber Salsa

Yes, this is the last seafood post for a while.

And yes, I realize that strawberries (and cucumbers?) may be going out of season for many of you, but if you can snatch some good ones before you’re left with tart, imported, expensive ones, you really should try this salsa.

This salsa is unlike anything I’ve ever tried before. Yes, it’s sweet (but only good as your strawberries, so get some sweet ones!), but the cucumbers tone it down and give it a nice coolness. Goes smashing with fish. And cabbage slaw.

It’s quick, too. Like under 30 minutes quick (after the fish has marinated for a bit).

Next time I’ve got something a bit more indulgent. Ok a LOT more indulgent. It makes me excited just thinking about it.

Have a great weekend!

Fish Tacos with Strawberry-Cucumber Salsa

Ingredients:

For the tacos:
1/4 c fresh lemon or lime juice (about 2 limes)
4 T olive oil, divided
3 clove garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1 lb white fish fillets such as tilapia, cod, halibut, sole
8 corn tortillas (homemade ones are great!)
2 cups shredded cabbage

For the salsa:
1 pint fresh strawberries, hulled and diced (about 2 cups)
1 English cucumber (or two regular cucumbers, peeled and seeded), diced (about 2 cups)
2/3 cup chopped red onion, shallot, or green onion
2 T chopped fresh cilantro
2 T fresh lime or lemon juice
1/2 tsp salt
1 small jalapeno pepper, seeded and minced (optional)

Directions:

To prepare the tacos:
Combine citrus juice, 2 T oil, garlic, salt and pepper in a shallow baking dish or zip-top bag. Add fish, skin side up (if it has skin). Marinate, chilled, for at least 30 minutes but no longer than 2 hours.

Discard marinade and grill or saute fish in a skillet, using the remaining 2 T oil as needed. Cooking time depends on the thickness of the fish, but it should take around 6-10 minutes. Fish should flake easily with a fork but not be too dry.

To prepare the salsa:
Combine all salsa ingredients in a bowl and toss to combine. Store in an airtight container, chilled, until ready to use. Use this within 24 hours as it gets mushy if you store it longer.

Makes almost 3 cups of salsa.

Slice fish into large pieces. Place a bit of cabbage on a tortilla, a couple slices of fish, then a spoonful or two of salsa.

Makes about 4 servings (2 tacos each). Garnish with lime wedges and chopped cilantro, if desired.

adapted from a recipe packet given to me by a friend

Gluten-Free, Main Dish Seafood, Mexican/Southwest

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