Grilled Fish Tacos with a Sweet and Spicy Strawberry Pineapple Salsa! This is the perfect summer dish: light, fresh and quick. Great for a party.
BE PICTURED IN; CHARACTERIZED IN:
I love tacos, but if you ask my favorite, it has to be grilled fish tacos.
I like to use sea bass for the fish in my tacos, but these also go great with swordfish, halibut, or any other firm, hearty fish.
The salsa is prepared with pineapple and bright, juicy summer strawberries. If strawberries are not in season where you live, you can use blackberries, peaches, or even kiwi. (If the salsa gets too tart, try adding up to 1/2 teaspoon of sugar.)
Fish tacos are delicious on both corn and flour tortillas, but I almost always opt for corn because I love the flavor and texture they add. I’ve also tried them with paleo tortillas and lettuce wraps. Both tasted great!
I like to preheat the grill while I make my salsa and prep the fish. Fish tacos are best eaten right after they are made.
Grilled Fish Tacos with Strawberry Pineapple Salsa
The leftover salsa will keep for several days and can be served with fries or mixed into salads.
ingredients
For the salsa (makes 2 1/2 cups of salsa):
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1 Cup strawberriesfinely diced
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1 Cup pineapplefinely diced
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1/2 Cup Red onionfinely diced
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1 clove garlicchopped
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1 Cup corianderroughly chopped, packed loosely
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1 small red chilidiced (optional)
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1 limejuiced (about 1 1/2 tablespoons juice)
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1/4 teaspoon Salt
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1/4 teaspoon black pepper
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1/2 teaspoon sugar (optional if the salsa is spicy)
For the tacos:
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1 lb firm-fleshed fish (eg sea bassswordfish, halibut, mahi mahi or salmon)
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1 teaspoon ground cumin
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1 teaspoon sweet peppers
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1 teaspoon smoked paprika
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Difficult prize cayenne (Optional)
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1/4 teaspoon Salt
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1/4 teaspoon black pepper
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1 tablespoon olive oil
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Grape seed or other high heat Oil, to grill
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12 small (4 to 6 inches) Corn tortillas
Serve:
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shredded Red cabbage
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cut radish
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avocado
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sour cream
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lime wedges
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coriander
method
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Make the salsa:
In a bowl, combine all of the salsa ingredients, except the sugar, and refrigerate for at least 30 minutes or up to 2 days.
Taste and add sugar or additional spices to taste when ready to serve.
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Heat up the grill:
If you have a gas grill, make sure you preheat it with the lid on for at least 10 minutes. If you have a charcoal grill, push the coals aside to create high heat and lower heat zones for grilling.
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Prepare the fish:
Take the fish out of the fridge and pat dry with paper towels.
In a small bowl or jar, mix the spices together until completely combined. Brush the fish with some oil, then sprinkle all over with spices.
Let the fish rest at room temperature while the grill heats up.
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Oil grill:
If your grill is hot, wipe down the grates with oil. You can use either a grill brush or a small bundle of paper towels dipped in the oil. Wipe the grids 5 to 10 times until they look black and shiny.
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Grill fish:
Place your fish skin-side down on the grill. If you’re using a charcoal grill, place it over indirect heat. For a gas grill, turn the heat down to medium (about 350F) and close the lid.
Grill for 2 minutes, then check the fish by lifting a corner of the fish to see if it comes off without sticking. The skin should be crisp and brown.
When it lifts easily, turn the fish over and cook with the lid closed for another 3 to 5 minutes. If the fish doesn’t lift easily, continue cooking, checking every 30 seconds.
Grill until fish is cooked through and flakes easily at an internal temperature of 145F.
Place the fish on a plate to rest.
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Grill tortillas:
Turn the heat to high and brush the grates again with oil (or cook over direct heat on a charcoal grill). Fry the tortillas for 30 seconds on each side to warm and soften them.
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Surcharge:
Cut the fish into several pieces. Serve on tortillas, garnished with salsa and other toppings.
| nutritional information (per serving) | |
|---|---|
| 281 | calories |
| 8g | Fat |
| 32g | carbohydrates |
| 22g | protein |
