Fish Tacos with Strawberry-Cucumber Salsa
These fish tacos are topped with a fruity twist on salsa, made with strawberries, cucumbers, and a little jalapeño.
Servings: 4 servings
Calories: 102kcal
Ingredients
- 8 ounces white fish cod or tilapia would be great
- Juice and zest of one lime
- ½ teaspoon ground cumin
- 1 tablespoon olive oil
- 1 tablespoon minced fresh cilantro
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup diced strawberries
- ½ cup diced cucumber
- 1 green onion sliced thinly
- 2 tablespoons minced fresh cilantro
- Juice and zest of one lime
- ½ jalapeno minced (use the whole if you like it spicy)
- Salt and pepper to taste
- Whole wheat tortillas
- Avocado slices
- Minced cilantro
Instructions
- Place the fish and all the remaining marinade ingredients in a large ziptop bag. Close bag and toss gently to coat fish in marinade. Place in fridge for 20-30 minutes, flipping over once.
- While the fish is marinating, combine all the salsa ingredients in a mixing bowl and mix until evenly distributed. Stash in the fridge while the fish cooks.
- To cook the fish, toward the end of marinating time, preheat the oven to 400°. Place the fish on a greased baking sheet and bake in preheated oven for 8-10 minutes, or until the fish is opaque and flaky. Remove from oven.
- To assemble tacos, layer fish with salsa and then top with avocado slices and minced cilantro.
Nutrition
Serving: 1serving | Calories: 102kcal | Carbohydrates: 4g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 353mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 23mg | Calcium: 20mg | Iron: 1mg
