This recipe is quite an adventurous take on the traditional fish tacos. The grilled fish is seasoned with cumin, sweet and smoked paprika, and a hint of cayenne, then wrapped in corn tortillas. The unexpected twist lies in the salsa - a vibrant, refreshing blend of strawberries and pineapple, punched up with red onion, garlic, and chili. It's a culinary journey that promises a delightful fusion of flavors.
The recipe includes a few ingredients that may not be readily available at home, such as cayenne pepper, smoked paprika, and grapeseed oil. When going to the supermarket, make sure to include these in your list. Cayenne pepper and smoked paprika are used to bring a smoky, spicy depth to the fish, while grapeseed oil is an excellent choice for grilling due to its high smoke point.
Ingredients for Grilled Fish Tacos and Strawberry Salsa
Strawberries: Strawberries offer a sweet and slightly tart flavor to the salsa. They're full of antioxidants and lend a lovely red color.
Pineapple: Pineapple adds a tropical twist with its sweet and tart flavors, and helps tenderize the fish.
Red onion: Red onion provides a sharp flavor that balances out the sweetness of the fruit in the salsa.
Fish: A firm fleshed fish holds up well on the grill and absorbs the seasoning nicely.
Cumin: Cumin lends a warm, earthy flavor to the fish.
Sweet Paprika: Sweet paprika offers a sweet, mild flavor and vibrant color to the fish.
Smoked Paprika: Smoked paprika brings a smoky flavor that complements the grilling process.
Cayenne: Cayenne pepper gives a spicy kick to the fish.
Olive oil: Olive oil helps the spices stick to the fish and prevents it from sticking to the grill.
Grapeseed oil: Grapeseed oil is used for its high smoke point, making it great for grilling.
Corn tortillas: Corn tortillas are used as the base for the tacos. They are warmed on the grill for added flavor.
One reader, Kalina Graziano says:
The grilled fish tacos with strawberry salsa recipe was a delightful surprise! The salsa added a burst of flavor, and the grilled fish was perfectly seasoned. The combination of the fresh ingredients made for a light and refreshing meal. I'll definitely be making this again!
Techniques for Grilling Fish Tacos
How to make the salsa: Combine strawberries, pineapple, red onion, garlic, cilantro, red chili, lime juice, salt, pepper, and sugar in a bowl. Refrigerate for at least 30 minutes to allow the flavors to meld.
How to heat the grill: Preheat a gas grill for at least 10 minutes with the lid closed. For a charcoal grill, push the coals to one side to create high heat and lower heat zones for cooking.
How to prepare the fish: Pat dry the fish and mix ground cumin, sweet paprika, smoked paprika, cayenne, salt, and pepper in a small bowl. Brush the fish with oil and season it with the spice mixture. Let the fish rest at room temperature while the grill heats up.
How to oil the grill: Wipe the grates with oil using a grill brush or a small wad of paper towels dipped in oil. Wipe the grates 5 to 10 times until they look black and glossy.
How to grill the fish: Place the fish, skin side down, on the grill. Grill for 2 minutes, then flip and cook for another 3 to 5 minutes with the lid closed until the fish is cooked through and reaches an internal temperature of 145°F.
How to grill the tortillas: Brush the grates with oil and cook the tortillas for 30 seconds on each side to warm and soften.
How to serve: Cut the fish into several pieces and serve on tortillas, topped with salsa and other desired toppings.
How To Make Grilled Fish Tacos with Strawberry Salsa
These grilled fish tacos are undoubtedly very good. It even has a fruity salsa that will surely remind you of a warm summer day.
Serves:
Ingredients
For the Salsa;
- 1cupstrawberries,finely diced
- 1cuppineapple,finely diced
- ½cupred onion,finely diced
- 1garlic clove,minced
- 1cupcilantro,roughly chopped, loosely packed
- 1small red chili,diced, optional
- 1lime,juiced
- ¼tspsalt
- ¼tsppepper
- ½tspsugar,optional
For the Tacos:
- 1lbfirm fleshed fish,like sea bass, swordfish, halibut, mahi mahi or salmon
- 1tspground cumin
- 1tspsweet paprika
- 1tspsmoked paprika
- pinchcayenne,optional
- ¼tspsalt
- ¼tsppepper
- 1tbspolive oil
- grapeseed,or other high heat oil for grill
- 12small corn tortillas,(4 to 6 inch)
To Serve:
- red cabbage,shredded
- radishes,sliced
- avocado
- sour cream
- lime wedges
- cilantro
Instructions
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Make the salsa: In a bowl, mix together all salsa ingredients, except for the sugar, and refrigerate for at least 30 minutes or up to 2 days. Taste and add sugar or additional seasonings to taste when ready to serve.
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Heat the grill. If you have a gas grill, make sure to preheat it for at least 10 minutes with the lid closed. If you have a charcoal grill, push the coals to one side to make high heat and lower heat zones for cooking.
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Prepare the fish: Remove fish from the refrigerator and pat dry with paper towels. In a small bowl or jar, mix spices until completely combined. Brush the fish with a little oil, then sprinkle all over with seasoning. Rest the fish at room temperature while the grill heats up.
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Oil the grill: When your grill is hot, wipe the grates with oil. You can either use a grill brush or a small wad of paper towels dipped in the oil. Wipe the grates 5 to 10 times until they look black and glossy.
-
Grill the fish: Place your fish, skin side down, on the grill. If using a charcoal grill, place over indirect heat. On a gas grill, turn the heat down to medium (about 350F) and close the lid.
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Grill 2 minutes, then check the fish by lifting one corner of the fish to see if it will come up without sticking. The skin should be crisp and brown. If it lifts easily, flip the fish and cook for another 3 to 5 minutes with the lid closed.
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If the fish doesn’t lift easily, continue cooking and checking every 30 seconds. Grill until the fish is cooked through and flakes easily with an internal temperature of 145F. Transfer the fish to a plate to rest.
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Grill the tortillas: Turn heat to high and brush grates with oil again (or cook over direct heat on a charcoal grill). Cook tortillas for 30 seconds on each side to warm and soften.
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Serve: Cut the fish into several pieces. Serve on tortillas, topped with salsa and other toppings.
Nutrition
- Calories: 237.70kcal
- Fat: 5.28g
- Saturated Fat: 1.01g
- Monounsaturated Fat: 2.45g
- Polyunsaturated Fat: 1.33g
- Carbohydrates: 31.75g
- Fiber: 5.23g
- Sugar: 5.78g
- Protein: 18.86g
- Cholesterol: 37.80mg
- Sodium: 259.75mg
- Calcium: 74.05mg
- Potassium: 482.31mg
- Iron: 1.88mg
- Vitamin A: 37.32µg
- Vitamin C: 36.55mg
Pro Tip for Perfecting Grilled Fish Tacos
When grilling fish, it's important to avoid flipping it too soon. If the fish is sticking to the grill, it's not ready to be flipped. Give it more time to cook and it will naturally release from the grill, making it easier to flip without tearing the flesh. This will ensure your grilled fish maintains its structure and texture, enhancing the overall taste and presentation of your fish tacos.
Time-Saving Tips for Grilled Fish Tacos with Strawberry Salsa
Prep ahead: Chop and prepare the salsa ingredients the night before to save time on the day of cooking.
Grill in batches: If you're making a large quantity, grill the fish in batches to ensure even cooking and prevent overcrowding on the grill.
Multi-task: While the grill is preheating, prepare the fish and salsa to maximize efficiency in the kitchen.
Use a food processor: Utilize a food processor to quickly chop the ingredients for the salsa, saving time on manual chopping.
Organize ingredients: Arrange all the ingredients and cooking tools in an organized manner before starting to cook for a smoother process.
Pre-cut fish: Consider purchasing pre-cut fish fillets to save time on prepping and cleaning the fish.
Substitute Ingredients For Grilled Fish Tacos with Strawberry Salsa Recipe
- strawberries - Substitute with mangoes: Mangoes can provide a similar sweet and tangy flavor to the salsa, complementing the fish well.
- pineapple - Substitute with mango: Mango can add a tropical sweetness and acidity to the salsa, similar to pineapple.
- red onion - Substitute with shallots: Shallots have a milder flavor and can provide a subtle onion taste without overpowering the salsa.
- cilantro - Substitute with flat-leaf parsley: Flat-leaf parsley can offer a fresh and herbaceous flavor similar to cilantro.
- red chili - Substitute with jalapeño: Jalapeño can provide a similar level of heat and a slightly different flavor profile to the salsa.
- firm fleshed fish - Substitute with halibut: Halibut has a firm texture and mild flavor, making it a suitable alternative for grilling in fish tacos.
- corn tortillas - Substitute with flour tortillas: Flour tortillas can be used as a substitute for a different texture and flavor in the tacos.
- red cabbage - Substitute with green cabbage: Green cabbage can provide a similar crunch and freshness to the tacos.
- sour cream - Substitute with Greek yogurt: Greek yogurt can offer a tangy and creamy element to the tacos, similar to sour cream.
Presenting Grilled Fish Tacos with Strawberry Salsa
Elevate the fish tacos: Gently place the grilled fish on the warm, softened corn tortillas to create a base for the dish.
Artful arrangement of toppings: Arrange the vibrant strawberry salsa in a visually appealing manner on top of the grilled fish, creating a burst of color and flavor.
Garnish with vibrant colors: Add thinly sliced red cabbage and radishes to the tacos for a pop of color and a refreshing crunch.
Incorporate creamy elements: Add slices of ripe avocado and a dollop of sour cream to provide a creamy contrast to the smoky flavors of the grilled fish.
Finish with a touch of freshness: Garnish the tacos with a squeeze of lime and a sprinkle of fresh cilantro to add a bright, citrusy finish to the dish.
Storing and Freezing Grilled Fish Tacos with Strawberry Salsa
- The grilled fish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or in the microwave until warmed through.
- The strawberry salsa can be stored in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving.
- To freeze the grilled fish, place the cooled pieces in a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- The strawberry salsa does not freeze well due to its high water content, which can cause the texture to become mushy upon thawing. It's best to enjoy the salsa fresh or within a few days of making it.
- If you have leftover corn tortillas, wrap them tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to 1 week or in the freezer for up to 2 months. To reheat, wrap the tortillas in damp paper towels and microwave in 30-second intervals until warm and pliable.
How To Reheat Leftover Fish Tacos
To reheat leftover grilled fish tacos with strawberry salsa, start by preheating your oven to 350°F (175°C). This temperature will help to warm the tacos without drying out the fish or making the tortillas too crispy.
Wrap the tacos loosely in aluminum foil, making sure to leave some space for steam to circulate. This will help to keep the tortillas soft and prevent them from becoming soggy.
Place the wrapped tacos on a baking sheet and heat them in the preheated oven for about 10-15 minutes, or until they are heated through. The exact time will depend on the number of tacos you are reheating and how cold they were to begin with.
While the tacos are reheating, remove the strawberry salsa from the refrigerator and let it come to room temperature. This will allow the flavors to develop and make the salsa more enjoyable to eat.
Once the tacos are heated through, carefully remove them from the oven and let them cool for a minute or two before unwrapping the foil. This will help to prevent steam burns and allow the tortillas to firm up slightly.
If you prefer a crispier texture for your tortillas, you can also reheat the tacos in a skillet or on a griddle over medium heat. Simply brush the tortillas with a little oil or butter and heat them for a minute or two on each side until they are warmed through and slightly crispy.
To serve, place the reheated tacos on a plate and top them with the room-temperature strawberry salsa. If desired, you can also add some fresh cilantro, avocado slices, or a squeeze of lime juice to brighten up the flavors.
If you have any leftover toppings like sour cream, red cabbage, or radishes, you can serve them on the side or add them to the tacos before reheating for extra flavor and texture.
Interesting Fact About Grilled Fish Tacos
Grilled fish tacos with strawberry salsa is a delicious and healthy meal option that combines the flavors of grilled fish with a fresh and vibrant strawberry salsa. This dish is a great source of lean protein and essential nutrients, making it a nutritious choice for a balanced diet. Additionally, the combination of sweet and savory flavors in the salsa adds a unique twist to traditional fish tacos, making it a delightful and refreshing dish for any occasion.
Is Making Grilled Fish Tacos at Home Cost-Effective?
The cost-effectiveness of this grilled fish tacos with strawberry salsa recipe is quite favorable. The main ingredients, such as fish, fruits, and vegetables, are generally affordable and widely available. The recipe's versatility allows for adjustments based on budget and preferences. With an estimated cost of approximately $20-$25 for a household of four, this flavorful and nutritious meal offers great value. The overall verdict rating for this recipe is 9/10, considering its balance of cost, taste, and nutritional benefits.
Are Grilled Fish Tacos with Strawberry Salsa Healthy?
The grilled fish tacos with strawberry salsa recipe is a healthy and flavorful dish that incorporates a variety of nutritious ingredients. The recipe features:
- Lean protein from the firm-fleshed fish, which is a great source of omega-3 fatty acids, essential for heart and brain health
- Fresh fruits and vegetables in the salsa, providing vitamins, minerals, and antioxidants
- Whole grain corn tortillas, offering dietary fiber and complex carbohydrates
- Additional toppings like red cabbage, radishes, and avocado, which add more nutrients and healthy fats
The use of spices and herbs, such as cumin, paprika, cayenne, and cilantro, enhances the flavor without relying on excessive salt or unhealthy additives.
To further improve the nutritional value of this recipe, consider the following suggestions:
- Opt for a low-mercury fish like wild-caught salmon, which is rich in omega-3s and has a lower environmental impact compared to some other fish species
- Use a whole grain tortilla or lettuce wrap instead of corn tortillas to increase the fiber content and reduce the overall carbohydrate intake
- Add more colorful vegetables to the salsa or as toppings, such as bell peppers, carrots, or purple cabbage, to boost the antioxidant content and provide a wider range of vitamins and minerals
- Replace sour cream with plain Greek yogurt for a lower-fat, protein-rich alternative
- Limit the amount of added sugar in the salsa, or use a natural sweetener like honey or agave nectar in moderation
Editor's Take on This Fish Taco Recipe
The combination of grilled fish and strawberry salsa in this recipe creates a delightful balance of flavors and textures. The salsa's sweet and tangy profile complements the smoky and savory notes of the grilled fish, while the addition of red cabbage, radishes, and avocado adds crunch and freshness to the tacos. The seasoning for the fish is well-balanced, enhancing its natural flavors without overpowering the dish. Overall, this recipe offers a refreshing twist on traditional fish tacos, making it a perfect choice for a light and flavorful meal.
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Why trust this Grilled Fish Tacos with Strawberry Salsa Recipe:
This recipe offers a tantalizing fusion of flavors, combining the succulent taste of grilled fish with the vibrant freshness of strawberry salsa. The use of fresh, high-quality ingredients such as strawberries, pineapple, and cilantro ensures a burst of natural flavors. The meticulous seasoning and grilling process guarantees perfectly cooked fish with a delightful smoky essence. With a harmonious blend of textures and colors from red cabbage, radishes, and avocado, this recipe promises a delightful culinary experience that will elevate any mealtime.
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