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!
| 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. |
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