March 7, 2014

Recipe of the Day: Fish Tacos

Recipe and Photo Courtesy of  Right@home
Bring a little spring to your dinner menu with this easy-to-make, fresh take on fish tacos. With strawberry-tomato salsa and seasoned tilapia, this dish is a refreshing flavor combination that is sure to have your family scrambling for seconds. Dig in!


Strawberry-Tomato Salsa

  • ¾ cup strawberries, cut into small dice
  • ½ tomato, cut into small dice
  • 2 tablespoons finely diced red onion
  • ¼ Serrano chile, minced, optional
  • 1 tablespoon cilantro, finely chopped
  • 1 teaspoon lime juice
  • ½ teaspoon kosher salt

Fish Tacos

  • 4 tilapia filets, approximately ¼ pound each
  • 1 teaspoon of your favorite taco seasoning
  • 1 tablespoon extra virgin olive oil
  • 8 6-8-inch flour or corn tortillas, heated according to the package directions
  • 1 avocado, sliced
  • 1 cup shredded lettuce or green cabbage
  • 1 lime, cut into small wedges

  1. Prepare the salsa by mixing together the first seven ingredients in a medium bowl. Set aside.
  2. Dry the filets with a paper towel. Sprinkle with taco seasoning and set onto a plate. Heat a non-stick skillet over medium high heat. Pour in olive oil. When the oil is hot, gently add the fish to the pan, cooking for approximately 5 minutes and turning once.
  3. Remove fish from the pan and break each filet into two pieces. Serve in a tortilla topped with strawberry salsa, avocado slices, and shredded lettuce or cabbage with a lime wedge alongside.
Chef’s notes:

You could also make the salsa with mango or peaches. Simply substitute ¾ cup of either chopped fruit for the strawberries.

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