Fish Tacos with Strawberry-Avocado Salsa

When out visiting my daughter and grandkids in Ontario awhile back she had leftovers available for lunch for our first day there - fish tacos with strawberry-avocado salsa.  Even as leftovers, they were delicious and an interesting change from the fish tacos I make at home with crispy fish with a mango/cabbage slaw.  A plus? This version is more heart healthy as they don't coat the fish in crumbs or batter and fry it. 

The recipe came from a site called Mealime which I have mentioned before.  It offers free recipes and also paid subscriptions with more.  I love the way you can adjust recipes to 2-4-6 servings, that it creates an exact grocery list for what you need to buy, and also lists the kitchen supplies required. I forgot to take a pic when I had these tacos at my daughter's, so sharing the Mealime photo from their website until I can make this recipe again and get a photo of my own. 

While I did personally miss the crispy coating, I loved the flavor. I also appreciated how easy it was to make, as well as the fact it was heart healthy.  This recipe will be making appearance at my house on Taco Tuesday very soon.  IF you want to check out the recipe on the Mealime website or adjust it for a different number of servings, just click HERE! And be sure check the wide range of other recipes there. I have shared many favorite meals from this site.  In fact, I thinks it's way past time I see what's new. 

Enjoy!

= = = = 

Fish Tacos with Strawberry-Avocado Salsa
4 servings

Ingredients -

Salsa -

1 lb.              Strawberries

2                   Avocados

2                   Jalepeno peppers

2                   Limes

1                   Small bunch cilantro

2                   Shallots

1/2 tsp          Salt

1/4 tsp          Pepper

Fish -

1-1/2 lb.        Cod fillet

1 T                Extra virgin olive oil 

2 tsp              Chili powder 

1 tsp              Salt 

½ tsp             Black pepper

16                  Small corn or flour tortillas

Instructions -

Wash and dry the fresh produce. Trim off and discard the stem ends of the strawberries; small dice the strawberries. Transfer to a large bowl (that will hold the salsa).

Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh. Add to the salsa bowl. Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the salsa bowl.

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salsa bowl. Trim off and discard the ends of the shallots; peel and finely dice the shallots. Add to the salsa bowl.

Preheat a grill pan or regular skillet over medium-high heat. While the grill pan/skillet heats up, pat the fish dry with paper towels and place on a plate. Rub with olive oil and season with chili powder, salt, and pepper on both sides. Once the grill pan/skillet is hot, add the fish; cook until it is cooked through and flakes easily, 2 to 4 minutes per side. Once done, transfer to a plate. Flake the fish using two forks

Juice one lime and add to the salsa bowl; cut the remaining lime into wedges for serving. Season the salsa with salt and pepper; toss to combine. Wrap the tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.

To serve, divide the fish between the tortillas and top with the strawberry-avocado salsa. Serve with lime wedges.