1poundwhite fish fillets such as tilapiacod, halibut, sole
8corn tortillashomemade ones are great!
2cupsshredded cabbage
Strawberry-Cucumber Salsa
1pintfresh strawberrieshulled and diced (about 2 cups)
1English cucumberor two regular cucumbers, peeled and seeded, diced (about 2 cups)
2/3cupchopped red onionshallot, or green onion
2Tbspchopped fresh cilantro
2Tbspfresh lime or lemon juice
½tspsalt
1small jalapeno pepperseeded and minced (optional)
Instructions
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.