Tag Archives: fish tacos

Fish Tacos with Strawberry Salsa

At farmer’s market this week I was shocked to still see strawberries. In October? Yep. There might be something to this climate change thing after all. In any case, as long as they are here I’ll keep eating them. The other thing that is plentiful, huge and super cheap right now is cabbage. Let me tell you I have become very creative with using cabbage. It’s just so hard to pass up such a good deal.

These tropical tacos are easy to make, and simple to modify with different fruits based on whatever you have available. This was a particularly tasty combo and the first time I’ve paired strawberries and fish, but it really worked well!  Plus they are so colorful they practically jump off the plate and into your mouth. If you can’t find mahi mahi, substitute any firm, mild white fish and it will work just fine.

One of the best ways I’ve found to get my kids to eat fish is to put it in a taco. Smothering it with fruit is just taking it up an extra notch in their book.

This recipe made more fruit salsa than we needed for the tacos, but don’t worry! The stuff is delicious on its own, or on top of a green salad, mixed into yogurt, or served over ice cream!

Fish Tacos with Strawberry Salsa

Fish Tacos with Strawberry Salsa

Mahi Mahi Tacos with Strawberry Salsa

Fish:
1 pound mahi mahi or other firm white fish
Lemon pepper
Ground chile powder (I like the plain ground ancho chile powder but if you have regular chili powder blend that will work fine as well)
Salt

Strawberry Salsa:
1 pint strawberries, chopped
1-2 cups pineapple, chopped
1 red or green chile or jalapeno, minced
2-3 tbsp. cilantro, minced
1/3 cup red onion, diced
Juice of half a lime
Ground chile powder
Dash of salt

Cabbage:
2 cups red cabbage, thinly sliced
2-3 tbsp. sour cream (or you can sub mayo or greek yogurt)
Juice of half a lime

Corn or flour tortillas

In a mixing bowl mix all ingredients for the salsa. I do this first so it can kind of marinate together while everything else is cooking.

Strawberry Pineapple Salsa

Strawberry Pineapple Salsa

In another bowl, mix cabbage, sour cream and lime juice. Set aside.

Cabbage mixture  to top off your taco!

Cabbage mixture to top off your taco!

Wrap tortillas in foil and stick in the oven to warm while you cook the fish.

Cut fish into strips or squares. Sprinkle fish with salt, lemon pepper and chile powder on both sides.

I don't measure the spices, just sprinkle to your heart's content.

I don’t measure the spices, just sprinkle to your heart’s content.

Heat a bit of oil in a large skillet. Place fish in the skillet, making sure not to crowd the pan. Do it in 2 batches if needed. Cook 2-3 minutes on each side until cooked through and lightly browned.

Build your taco with a tortilla, a couple of chunks of fish, top with strawberry salsa and cabbage!

Yeah, it's a total mess when you eat it, especially if you go crazy overfilling it like this. But it's worth it! For less mess, go a little lighter with the fillings.

Yeah, it’s a total mess when you eat it, especially if you go crazy overfilling it like this. But it’s worth it! For less mess, go a little lighter with the fillings.

My son Luke prefers his taco deconstructed so he can eat it with a fork:

Don't like wrestling with messy tacos? Make a taco plate instead!

Don’t like wrestling with messy tacos? Make a taco plate instead!

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Seared Tuna Tacos with Tropical Salsa

Sometimes I have an idea for a dish and I just can’t find a recipe for it.  So I make something up.  And when all the planets align and things go like they should, it turns out just how it was in my head.  This is one of those recipes.

I’ve been craving tacos.  But not just any tacos.  Fresh tuna tacos!  Nicely seared with spice and fruit and bright, tropical, summery flavors.  I imagined myself lying on a beach somewhere and eating tacos made from all sorts of island goodies.

Alas, I am not on an island, but that doesn’t mean there wasn’t just an absolutely wonderful luau happening right in my mouth.  This is my favorite recipe I’ve made up this summer (so far!).  You can bet your flip flops we’ll be making them again soon!

Spicy Seared Tuna Tacos with Tropical Salsa.  So freaking good!

Spicy Seared Tuna Tacos with Tropical Salsa. So freaking good!

Spicy Seared Tuna Tacos with Tropical Salsa

2-3 tuna steaks
1 small red chile, minced
1 clove garlic, minced
Drizzle of olive oil
2 limes
Salt & pepper
1 cup pineapple, diced
1 mango, diced
1 jalapeno, finely chopped (or less if you don’t like it spicy)
1/4 cup cilantro
1/4 cup chopped red onion
1 cup chopped napa or savoy cabbage
2 tbsp. mayonnaise or sour cream

Place tuna steaks in a shallow dish.  Sprinkle with red chile, garlic, a drizzle of olive oil, juice from 1/2 lime and some salt & pepper.  Rub all over both sides.  Side aside.  Don’t do this ahead of time since the acid in the lime will “cook” the fish if left more than a few minutes.

Just a quick, simple marinade for the tuna.

Just a quick, simple marinade for the tuna.

In a bowl combine pineapple, mango, jalapeno, onion, cilantro and the juice of one lime.  Stir to blend and set aside.

Spicy Tropical Salsa.  So good!

Spicy Tropical Salsa. So good!

In a small bowl combine mayo or sour cream with the juice of half a lime.

Heat skillet over medium high heat.  Drizzle with olive oil and swirl to coat the bottom of the pan.  When pan is hot add tuna.  Sear 1-2 minutes on each side, leaving it rare in the middle.  Remove from heat.  Slice against the grain into thin slices.

Warm tortillas in the oven or microwave.  Build your taco with a few slices of tuna, topped with salsa and cabbage.  Drizzle with a bit of sauce if desired.

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Island Tacos

I could live on an island.  Blue skies, palm trees, hammock, sunshine, umbrella drink and a stack of books.  And fish and fruit for dinner all the time.  It doesn’t sound too bad.  Okay, I’d probably be sick of it after a few weeks and miss the trees and rain, but I’m a little crazy like that.  But sometimes on rainy days (in June!) I pretend I’m on an island and cook something tropical.  And it makes me smile.

Island Fish Tacos

Island Fish Tacos

3 tilapia filets
1 tsp. chili powder
1 tsp. cumin
Salt & pepper
1 cup pineapple, diced
1/2 orange bell pepper, diced
1 jalapeno, minced
1/4 cup diced red onion
Juice of one lime
1/4 cup chopped cilantro
Corn tortillas
Salsa (optional)

Make pineapple salsa by combining pineapple, pepper, jalapeno, onion, lime juice and cilantro in a bowl.

Pineapple Salsa. Use on tacos or eat by itself!

Sprinkle fish with seasonings on both sides.  Heat a drizzle of olive oil in a frying pan over medium-high heat.  Cook the fish 1-2 minutes per side until browned and cooked through.  They cook quickly, so keep an eye on them.

Tilapia cooking

To build tacos, put a piece of the fish (each filet will make 2-3 tacos) on a tortilla and top with pineapple salsa.  For some extra zip add a spoonful of your favorite tomato salsa on top.  Take a bite and let your taste buds dance the hula!

 

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Tropical Tilapia Tacos

What do you do when you have a stack of tortillas staring at you?  Invent a new taco of course!  My daughter and I were trying to decide what we want, both throwing out ingredient ideas that sounded good, so instead of deciding on just one, we threw a bunch of them together.  The result?  A scrumptious, juicy, tropical fish taco I have a feeling will be reappearing on our menu all summer long.  And no, I don’t mean a taco made from tropical fish. That would just be wrong.

Claire suggested calling these “Speedy Gonzales Tacos” because they were so quick to make.  Somehow, that just didn’t sound right either.  Poor Speedy!  But you get the picture.  If you’re up for food in a flash, this is the recipe for you.

Tropical Tilapia Tacos

Tropical Tilapia Tacos

2-3 tilapia filets
1 tsp. cumin
Salt & pepper
Pinch of cayenne
1/2 tsp. garlic powder
1 mango, diced
1 cup pineapple, diced
1/2 jalapeno, minced
2 poblano peppers
Juice of 1/2 lime
2 tbsp. fresh cilantro
1/4 cup red onion, finely chopped
Corn tortillas

Turn the broiler on and place poblanos under it.  Cook until the skin is black, turning once.  Take out and put in a plastic or paper bag to cool and steam (makes it easier to remove the skin).  Sprinkle tilapia filets with cumin, salt & pepper, cayenne and garlic powder.  Heat a teaspoon of oil in a skillet.  Cook tilapia 2-3 minutes per side.  In a bowl, combine mango, pineapple, jalapeno, lime juice, cilantro and red onion.  Remove skin and seeds from poblano peppers, chop and add to the bowl with the fruit.  Toss to combine.  Warm corn tortillas in the oven.  Add a piece of fish and top with fruit and pepper mixture. Eat!

We served these with chips and my famous tomato/tomatillo salsa.

Tropical Tilapia Tacos with Chips & Salsa

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