Fish Tacos with Strawberry-Cucumber Salsa

We love tacos! These Fish Tacos with Strawberry-Cucumber Salsa are so easy to make and even better to eat.


Fish Tacos with Strawberry-Cucumber Salsa

Prep Time: 30 minutes
Cook Time: 7 minutes
Yield: 4 tacos, 3 cups salsa
Calories: 505kcal

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  • ¼ cup fresh lemon or lime juice about 2 limes
  • 4 Tbsp avocado oil divided
  • 3 cloves garlic minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 pound white fish fillets such as tilapia cod, halibut, sole
  • 8 corn tortillas homemade ones are great!
  • 2 cups shredded cabbage

Strawberry-Cucumber Salsa

  • 1 pint fresh strawberries hulled and diced (about 2 cups)
  • 1 English cucumber or two regular cucumbers, peeled and seeded, diced (about 2 cups)
  • 2/3 cup chopped red onion shallot, or green onion
  • 2 Tbsp chopped fresh cilantro
  • 2 Tbsp fresh lime or lemon juice
  • ½ tsp salt
  • 1 small jalapeno pepper seeded and minced (optional)


To make Tacos:

  • Combine citrus juice, 2 tablespoons oil, garlic, salt and pepper in a shallow baking dish or zip-top bag. Add fish, skin side up (if it has skin). Marinate, chilled, for at least 30 minutes but no longer than 2 hours.
  • Discard marinade and grill or saute fish in a skillet, using the remaining 2 T oil as needed. Cooking time depends on the thickness of the fish, but it should take around 6-10 minutes. Fish should flake easily with a fork but not be too dry.

To make Strawberry-Cucumber Salsa:

  • Combine all salsa ingredients in a bowl and toss to combine. Store in an airtight container, chilled, until ready to use. Use this within 24 hours as it gets mushy if you store it longer.
  • Slice fish into large pieces. Place a bit of cabbage on a tortilla, a couple slices of fish, then a spoonful or two of salsa.
  • Garnish with lime wedges and chopped cilantro, if desired.


Serving: 1  Taco | Calories: 505kcal | Carbohydrates: 38g | Protein: 16g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 1735mg | Fiber: 6g | Sugar: 11g | Vitamin C: 80mg

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