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Fish Tacos with Strawberry Avocado Salsa are a healthy 30 minute meal with fresh Mexican flair! @FlavortheMoments

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!
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Ingredients

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
  • 1 cup 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
  • 1 lime juiced
  • 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
  • 1 lime juiced
  • salt to 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 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!

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.

Nutrition

Serving: 2tacos, Calories: 498kcal, Carbohydrates: 49g, Protein: 48g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 11g, Cholesterol: 161mg, Sodium: 682mg, Fiber: 9g, Sugar: 20g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!