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Strawberry Salsa Fish Tacos with Ginger-Cilantro Vinaigrette

Strawberry Salsa Fish Tacos with Ginger-Cilantro Vinaigrette


For the salsa:

  • 2 cups strawberry, diced
  • 1 cup avocado, cubed
  • 1/2 cup red onion, very small diced
  • 1 handful cilantro, roughly chopped (optional)
  • 1 small jalapeno pepper, very small diced

For the vinaigrette:

  • 1 handful cilantro
  • 1/3 cup lime juice
  • 1 clove garlic, minced
  • 1 inch piece ginger, minced
  • 1/4 teaspoon salt
  • 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


  1. For the salsa, combine all ingredients in a bowl. Set aside.
  2. For the vinaigrette, blend all ingredients in a food processor until smooth. Set aside.
  3. For the fish tacos, season the fillet with salt and pepper to taste. Grill them on a greased grill for about 3 to 4 minutes on each side, until cooked through. Set aside.
  4. Warm up tortillas and serve on the table.
  5. To assemble, take a tortilla, add a grilled tilapia piece, top with strawberry salsa and drizzle the vinaigrette.


  • Created by Melissa Bailey of Hungry Food Love for California Strawberry Commission.

Nutrition Information

Per serving: 372 kcal cal., 25 g fat (4 g sat. fat), 20 g carb., 4 g fiber, 5 g sugar, 19 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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