Grilled Fish Tacos with Strawberry Pineapple Salsa - Mother's Day

It's time to treat the mothers in our lives with a Mother's Day feast like no other. Say goodbye to waiting for tables and cramped restaurants, and say hello to a better-than-restaurant experience in the comfort of your backyard. Introducing Grilled Fish Tacos with Strawberry Pineapple Salsa, the perfect way to welcome the sunny days ahead and celebrate Mom.

These tacos are made with the freshest fish from your local market and will transport your taste buds to a tropical paradise. Choose from hearty options like sea bass, swordfish, halibut, mahi-mahi, or salmon, and let the freshness of the fish shine through. The secret seasoning of cumin, paprika, smoked paprika, cayenne pepper, salt, and pepper will add a mouth-watering kick to every bite.

Bursting with color and flavor, the tangy and fruity Strawberry Pineapple Salsa will elevate your taste experience to new heights. Made with a blend of fresh strawberries, juicy pineapple, red onion, garlic, cilantro, red chili, lime, salt, and pepper, this salsa will have your taste buds dancing with joy.

Served on warm tortillas with crunchy red cabbage, radishes, creamy avocado, and sour cream and topped with fresh cilantro and a squeeze of lime, these tacos are a culinary adventure that will leave you and Mom wanting more. Take a break from the hustle and bustle of everyday life and create a relaxing day by the pool filled with laughter, love, and these irresistible Grilled Fish Tacos with Strawberry Pineapple Salsa.

So fire up the grill, gather your loved ones, and treat Mom to a day she truly deserves. Other restaurants may have special Mother's Day menus, but nothing beats a homemade meal with love and the freshest ingredients. Cheers to Mom and to delicious moments shared around the grill. Happy Mother's Day!

Serves 3-4

Grilled Fish Tacos with Strawberry Pineapple Salsa Ingredients

Salsa (makes 2 1/2 cups)

• 1 cup finely diced strawberries
• 1 cup finely diced pineapple
• 1/2 cup finely diced red onion
• 1 clove minced garlic
• 1 cup roughly chopped cilantro, loosely packed
• 1 small red chili, diced (optional)
• 1 lime, juiced (about 1 1/2 tablespoons juice)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sugar (optional if the salsa is tart)

Tacos

• 1 pound firm-fleshed fish (like sea bass, swordfish, halibut, mahi-mahi, or salmon)
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• Heavy pinch of cayenne (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• Grapeseed or other high-heat oil for grill
• 12 small (4- to 6-inch) corn tortillas

To Serve

• Shredded red cabbage
• Sliced radishes
• Avocado
• Sour Cream
• Lime wedges
• Cilantro

Grilled Fish Tacos with Strawberry Pineapple Salsa Directions

Salsa

1. Mix all salsa ingredients, except for the sugar, in a bowl, and refrigerate for at least 30 minutes or up to 2 days.
2. Taste and add sugar or additional seasonings to taste when ready to serve.

Tacos

1. If you have a gas grill, preheat it with the lid closed for at least 10 minutes. If you have a charcoal grill, push the coals to one side to create high-heat and lower-heat zones for cooking.
2. Remove fish from the refrigerator and pat dry with paper towels.
3. In a small bowl or jar, mix spices until thoroughly combined. Brush the fish with some oil, then sprinkle all over with seasoning.
4. Rest the fish at room temperature while the grill heats up.
5. When your grill is hot, wipe the grates with oil. You can use a grill brush or a small wad of paper towels dipped in the oil. Wipe the grates 5 to 10 times until they look black and glossy.
6. Place your fish, skin side down, on the grill. If using a charcoal grill, place it over indirect heat. On a gas grill, turn the heat to medium (about 350F) and close the lid.
7. Grill for 2 minutes, then check the fish by lifting one corner of the fish to see if it will come up without sticking. The skin should be crisp and brown.
8. If it lifts easily, flip the fish and cook for another 3 to 5 minutes with the lid closed. If the fish doesn’t lift easily, continue cooking and checking every 30 seconds.
9. Grill until the fish is cooked through and flakes easily with an internal temperature of 145F.
10. Transfer the fish to a plate to rest.

To Serve

1. Turn heat to high and brush grates with oil again (or cook over direct heat on a charcoal grill). Cook tortillas for 30 seconds on each side to warm and soften.
2. Cut the fish into several pieces. Serve on tortillas, topped with salsa and other toppings.

Taken from simplyrecipes.com