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Grilled Fish Tacos With Strawberry-Mango Salsa
30 min prep time
15 min cook time
4servings
Recipe by
Katie Cavuto
Source
Whole Cooking and Nutrition
Photo by
Renée Comet
How to Make Grilled Fish Tacos With Strawberry-Mango Salsa
This fish taco recipe becomes extra lively when you top if off with juicy strawberry-mango salsa. The sweet berries and tropical mango are the perfect combo for this festive summer dish.
30 min prep time
15 min cook time
4servings
2 tacos and 1/4 cup salsa
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Step-By-Step Instructions:
- In a medium bowl, whisk together the oil, lime juice, lime zest, chili powder, cumin, salt, and pepper. Add the cod and marinate in the refrigerator for 15–20 minutes.
- While fish is marinating, stir together all the salsa ingredients in a medium bowl.
- Preheat an outdoor grill or grill pan to medium-high heat.
- Remove the cod from the marinade and grill for 3–4 minutes on one side. Then flip and grill 1–2 minutes on the other side, or until fish flakes easily with a fork.
- Transfer the cod to a plate and let it rest for 5 minutes, then use a fork to flake it into bite-size pieces.
- Working in batches if necessary, grill the tortillas for 20 seconds each. Divide the fish evenly among the tortillas, garnish with the salsa (about 2 tablespoons per taco), and serve.
Nutrition facts
4 Servings
-
Serving Size
2 tacos and 1/4 cup salsa
- Amount per serving Calories 260
-
Total Fat
4.5g
- Saturated Fat 0.6g
- Trans Fats 0g
- Cholesterol 50mg
- Sodium 170mg
-
Total Carbohydrate
31g
- Dietary Fiber 4g
- Total Sugars 5g
- Added Sugars 0g
- Protein 24g
- Potassium 415mg
- Phosphorous 300mg
Ingredients
Extra Virgin Olive Oil
1 tbsp
lime juice (freshly squeezed)
2 tbsp
lime zest (freshly grated)
1 tsp
chipotle chili powder
1/4 tsp
ground cumin
1/2 tsp
fine sea salt
1/4 tsp
freshly ground black pepper
1/4 tsp
cod filets (or similar flaky white fish)
1 lbs
corn tortillas
8
strawberries (chopped)
1/2 cup
mango (chopped)
1/2 cup
small shallot (minced)
1
lime zest (freshly grated)
1/4 tsp
lime juice (freshly squeezed)
2 tbsp
fresh cilantro (chopped)
1/4 cup
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