Source: California Strawberry Commission

Strawberry Salsa Fish Tacos with Ginger-Cilantro Vinaigrette
This dish will have you imagining you're in a palapa on a Mexican playa...delicioso!
Serves: 8
Prep Time: 10 minutes
Cook Time: 8 minutes


For the salsa
2 cups strawberry, diced
1 cup avocado, cubed
1/2 cup red onion, finely diced
1 Handful cilantro, roughly chopped (optional)
1 small jalapeƱo pepper, finely diced
For the vinaigrette
1 Handful cilantro
1/3 cup lime juice
1 clove garlic, minced
1 inch piece ginger, minced
1/4 teaspoon
1 tablespoon sugar
3/4 cup olive oil
For the fish tacos
4 tilapia fillets, cut into about 2 x 4 pieces
salt and pepper
8 taco tortillas, corn or flour

For the salsa
Combine all ingredients in a bowl. Set aside.

For the vinaigrette
Blend all ingredients in a blender or food processor until smooth. Set aside.

For the fish tacos
Season the fillet with salt and pepper to taste.

Grill fish on a greased grill for about 3-4 minutes on each side, until cooked through. Set aside.
Warm up tortillas and serve on the table.

To assemble, add a grilled tilapia piece to center of tortilla. Top with strawberry salsa and drizzle the vinaigrette.

To learn more about California Strawberries go to: