So the last week or so has been crazy, I have had two job interviews, our landlord is installing new cabinets, I had to go to some family events–all of which has caused me to neglect my little corner of the internet here. But I am back on track with a super summery recipe! I feel like a lot of the recipes I have made thus far have been not so healthy, so I wanted to make something not quite so bready or cheesey, and a little more fresh. So a simple fish taco came to mind, and a fragrant and flavorful salsa to top it makes this dish incredible. A simple taco is great, but add some fresh fruits and veggies and all of a sudden it’s like you’re on vacation eating something daring and exciting!
For fish tacos I usually grab a white fish and cabbage as my base, no matter what I put on top. Crunchy shredded cabbage and soft, flaky fish work really well together, but I’m sure some fresh lettuce would be great as well. Also, I use store bought white corn tortillas like they’re going out of style. Seriously I love them, I will probably never make my own tortillas, and I will probably never buy flour tortillas again. These are just so good, and usually they’re gluten free which is great if that’s your thang.
My final note about this salsa is that you can literally make this with any fruit you want. I use avocados and tomatoes in it, so this salsa can stand alone without any other fruit–meaning you should add fruit simply to add one more layer of flavor. Use what ever flavor you love. I personally love pineapples so so much, especially in the warmer months, but try this recipe with nectarines, peaches, mangos, or something else flavorful and juicy. I have never tried this with something too far from the tropical fruit profile, like grapes or apples, but it could be a fun experiment!
This salsa is so delicious, and would be great on any chip, taco, or just by itself as a tangy fruit salad (let’s be real, I had many heaping spoonfuls of salsa before dinner). Seriously, try this recipe! Simple, healthy, flavorful.
- 1 pound white fish (halibut or cod works well)
- tortillas of your preference
- 1 avocado
- 1 lime
- 1 cup diced pineapple (about half of a fresh pineapple cored and peeled-if fresh pineapple is not available frozen works better than canned)
- 1 jalapeño pepper (deseed and devein to cut down on spiciness if you desire)
- 1 medium to large on-the-vine tomato
- 2 tablespoons finely diced red onion
- cilantro to taste
- 1 cup shredded cabbage
- olive oil
- chili powder
- cayenne pepper
- Dice up all fruit, veggies, and cilantro (except the cabbage) and lightly toss together. Stir in the juice of 1 lime and add salt and pepper to taste. Let salsa sit in the fridge for at least 15 minutes so that the flavors develop.
- Cut up raw fish into pieces about the size of a deck of cards. Brush or spray the fish with olive oil. Season to your liking with cumin, chili powder, cayenne pepper, salt, and black pepper.
- Place fish seasoned side down into a hot, lightly oiled pan (medium high heat). Season the other side of the fish as it cooks. Once the fish is opaque about three quarter the way through (about 3-5 minutes), flip it over and cook for another 2 minutes or until completely opaque. The cooking time will depend heavily on the size and thickness of the piece of fish.
- Place shredded cabbage in warmed tortillas, add a piece of fish, and a heaping spoonful of pineapple avocado salsa! Enjoy!