Fish Tacos with Strawberry Avocado Salsa
Fish Tacos with Strawberry Avocado Salsa are chili lime grilled fish with crunchy cabbage, cilantro jalapeno Greek yogurt, and strawberry avocado salsa. This is a healthy, fresh 30 minute meal that’s packed with flavor!
Happy Cinco de Mayo! This is one of my favorite days of the year, because it gives me another good excuse to shovel more Mexican food into my face. These Fish Tacos with Strawberry Avocado Salsa helped me do just that, and they’re a 30 minute meal to boot.
Which means a Mexican fiesta in no time flat. 🙂
It’s also 30 Minute Thursday, which means you gain access to more 30 minute meals from some of my favorite bloggers. The links to those recipes are down towards the bottom of this post, and you don’t want to miss them!
I have a love affair with fish tacos that started back in my 20’s (about 1 million years ago) in Cabo San Lucas. I wasn’t the biggest seafood eater back then, so it was a pretty big step for me to try them. I loved the light grilled fish with the crunchy cabbage and fresh salsa, and it changed the way I thought about traditional tacos. I love fish tacos even more now, and if they’re on the menu, it’s pretty certain that I’m going to order them.
What I love the most about fish tacos is that you can customize them with whatever you’ve got. Top them with a traditional pico de gallo or guacamole, or get really creative and use your favorite fruit in a sweet and savory salsa like I’ve done here. Obviously I’ve been on a major strawberry bender this week with my jam, strawberry brie bites, and now these tacos, but it just goes to show you how versatile these juicy berries are going from sweet recipes to savory. 🙂
Yes, you can customize your tacos any which way, and they’re also lightning quick to make. I doused my fish filets with lime juice, sprinkled them with chili powder, salt, and pepper, and left them out at room temp while I preheated the grill and prepared my salsa and yogurt. The fish takes 10 minutes tops to cook, so I prepped the other ingredients while the fish hung out and absorbed all that flavor.
Salsa is always best when the flavors have some time to meld, so it’s best to put that together right after prepping the fish. While the salsa melds, whip up your cilantro jalapeno Greek yogurt, grab your cabbage and tortillas, and it’s grilling time.
The fish takes all of 10 minutes to cook, and after I’ve flipped it halfway through the cooking time, I like to throw the tortillas on the grill to warm those up, too. I love when my tortillas are slightly charred with a nice smoky flavor…it’s a great contrast to the fresh flavors in our salsa!
I used Greek yogurt for my creamy base because I always have it on hand and it’s nice and healthy. You can certainly swap that out for sour cream if you prefer.
These Fish Tacos with Strawberry Avocado Salsa are the proof that Mexican food doesn’t have to be heavy to be good. These are so light and fresh with plenty of pop, and require so little prep you can even make them tonight for your Cinco de Mayo festivities. This is Mexican fare at it’s finest. 🙂
Don’t forget to check out the other delicious 30 Minute Thursday meals from my friends!
For the tacos:
- 1.5 lbs. mahi mahi
- 1 large lime
- 1 teaspoon chili powder
- salt and pepper, to taste
- 1 tablespoon canola oil (for the grill)
- shredded cabbage (I used a pre-shredded coleslaw blend)
- (8) 6" corn tortillas
For the salsa:
- 1 cup chopped fresh strawberries
- 1/4 cup chopped red onion
- 2 tablespoons chopped cilantro
- juice of 1 large lime
- 1 medium avocado, pitted and cut into chunks
- salt, to taste
For the yogurt:
- 1/2 cup plain Greek yogurt (I used 2%)
- 1 small jalapeño, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- juice of 1 large lime
- salt, to taste
Prepare the fish:
- Sprinkle both sides of the fish generously with the chili powder, salt, and pepper, then squeeze the lime juice evenly over the filets. Let stand at room temperature while you preheat the grill to medium and prep the salsa and yogurt.
- Brush the grill grates with the canola oil to prevent sticking. Grill the fish after preparing the salsa and yogurt, cooking 7-10 minutes turning halfway through the cooking time. Place the tortillas on the grill during the last 3 minutes of cooking time until heated through and slightly charred.
Prepare the salsa:
- Place the strawberries, red onion, cilantro, and lime juice in a medium bowl and stir until combined. Gently stir in the avocado and season with salt to taste. Let stand at room temperature for the flavors to meld.
Prepare the yogurt:
- Place the yogurt, jalapeno, cilantro, lime juice, and salt in a small bowl and stir until combined.
Assemble the tacos:
- Top each tortilla with some shredded cabbage and top with some of the yogurt. Place the fish over the cabbage, top with the salsa, serve and enjoy!
- You can use any type of fish for these tacos, such as halibut, tilapia, and even salmon. Make sure you've removed any bones from the fish prior to assembling the tacos!
- Cilantro Jalapeño Greek yogurt may be made in advance and stored in an airtight container in the fridge.
- The salsa is best when prepared right before serving time.
Serving Size:2 tacos
Amount Per Serving: Calories: 498 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 161mg Sodium: 682mg Carbohydrates: 49g Net Carbohydrates: 0g Fiber: 9g Sugar: 20g Sugar Alcohols: 0g Protein: 48g