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Fish Tacos with Strawberry Salsa

Name: Fish Tacos with Strawberry Salsa
Cuisine: mexican
Ingredients: Olive oil cooking spray; 1 pound halibut fillets or steaks (or other firm white fish such as cod or catfish); 1/2 teaspoon ground cumin; 1/2 teaspoon salt (preferably kosher), divided; 1/4 teaspoon freshly ground black pepper, divided; 8 small (6-inch) corn tortillas; 2 pints strawberries, hulled and chopped; 1 small green jalapeño chile, seeded and chopped; 3 tablespoon chopped fresh chives; 1 tablespoon fresh lemon juice; 2 cups chopped napa cabbage

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.

Recipes sourced from Epicurious.com.

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