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!
1cupshredded cabbageI used a pre-shredded coleslaw blend
86" corn tortillas
For the salsa:
1cupchopped fresh strawberries
1/4cupchopped red onion
2tablespoonschopped cilantro
1limejuiced
1mediumavocadopitted and cut into chunks
saltto taste
For the yogurt:
1/2cupplain Greek yogurtI used 2%
1smalljalapeñoseeded and chopped
2tablespoonschopped fresh cilantro
1limejuiced
saltto taste
Instructions
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 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!
Notes
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.