Grilled Fish Tacos with Strawberry Avocado Salsa and Lime Crema • Seafood Nutrition Partnership


2 cups finely chopped strawberries
1 small avocado, diced
2 Tbsp. finely chopped mint leaves
3 Tbsp. lime juice
1/2 jalapeno, de-seeded and finely chopped
1 tsp. salt
1 cup Greek yogurt
1/4 cup green onions, sliced
1/4 cup cilantro leaves, chopped
1 1/2 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. paprika, smoked or regular
1/2 tsp. cumin
1 1/2 lb. cod (mahi mahi or halibut can be used)
1 cup finely sliced cabbage
8 corn tortillas, warmed
Created by Alexis Joseph, MS, RD, LDN


1.Preheat grill to medium high or oven to 425F, if using.
2.Make salsa by combining strawberries, avocado, mint, jalapeno, 2 Tbsp. lime juice, and 1/4 tsp. salt. Toss to combine and set aside.
3.Make crema by combining yogurt, green onions, cilantro, 1 Tbsp. lime juice, 1/4 tsp. salt, and 1/2 tsp. garlic powder. Combine in bowl or blender and refrigerate until ready to eat.
4.Place fish on a baking sheet. Combine chili powder, paprika, cumin, 1 tsp. garlic powder, 1/2 tsp. salt, and a few grinds of black pepper in a small bowl. Rub evenly over both sides of fish.
5.Oil grill surface and cook fish for 4 minutes per side. If using oven, bake fish in oven for 9 minutes or until it's cooked through and flakes with a fork. Place in bowl and gently break apart with fork.
6.Warm tortillas. To serve, top with slaw, fish, salsa, and crema. Season each taco with a pinch of salt and pepper.

These summery Grilled Fish Tacos from Alexis Joseph, MS, RD, LDN with fresh strawberry avocado salsa and lime crema are a healthy meal bursting with flavor that the whole family will love!

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