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!
Mahi Mahi Tacos with Strawberry Salsa
1 pound mahi mahi or other firm white fish
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)
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
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.
In another bowl, mix cabbage, sour cream and lime juice. Set aside.
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.
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!
My son Luke prefers his taco deconstructed so he can eat it with a fork: