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Grilled Fish Tacos with Strawberry Pineapple Salsa
Grilled Fish Tacos with Strawberry Pineapple Salsa
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Summer-perfect Grilled Fish Tacos with Sweet Strawberry Pineapple Salsa - a quick, fresh, and flavorful party dish!
Ingredients:
  • For the salsa (makes 2 1/2 cups salsa):
  • 1 cup strawberries, finely diced
  • 1 cup pineapple, finely diced
  • 1/2 cup red onion, finely diced
  • 1 cup cilantro, roughly chopped, loosely packed
  • 1 small red chili, diced (optional)
  • 1 lime, juiced (about 1 1/2 tablespoons juice)
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sugar (optional if the salsa is tart)
  • For the tacos:
  • 1 pound firm-fleshed fish (like sea bass, swordfish, halibut, mahi mahi or salmon)
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • Heavy pinch cayenne (optional)
  • Grapeseed or other high heat oil for grill
  • 12 small (4- to 6-inch) corn tortillas
  • To serve:
  • Shredded red cabbage
  • Sliced radishes
  • Avocado
  • Sour Cream
  • Lime wedges
  • Cilantro
Instructions:
  • Prepare the salsa: Combine all salsa ingredients in a bowl, excluding the sugar. Chill in the refrigerator for a minimum of 30 minutes or a maximum of 2 days. Adjust sweetness or seasoning to your liking before serving.
  • For a gas grill, preheat with the lid closed for at least 10 minutes. For a charcoal grill, arrange coals to create high and low heat zones for cooking.
  • Get the fish ready: Take the fish out of the refrigerator and gently dry it with paper towels. Combine spices in a small bowl or jar. Brush the fish with oil and generously season it. Let the fish sit at room temperature as you preheat the grill.
  • Prepare the grill by oiling the grates once they are hot. Use a grill brush or a small wad of paper towels doused in oil to wipe the grates 5 to 10 times until they appear shiny and blackened.
  • Grilling the fish: Place the fish, skin side down, on the grill over indirect heat for 2 minutes. Check by lifting a corner to ensure the skin is crisp and brown. If ready, flip the fish and cook with the lid closed for 3-5 minutes until cooked through and flakes easily at 145F. Transfer to a plate to rest.
  • Grill the tortillas: Preheat the grill on high heat and brush the grates with oil. Grill the tortillas for 30 seconds on each side to warm and soften.
  • To serve, slice the fish into multiple pieces and place on top of tortillas. Add a dollop of salsa and your favorite toppings for a delicious combination.

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