Easy Grilled Fish Tacos With Strawberry Salsa Food

EASY GRILLED FISH TACOS WITH STRAWBERRY SALSA

Steps:

• In a medium bowl, combine all salsa ingredients. Refrigerate until ready to use.
• Heat grill to medium heat.
• In a small bowl, combine chili powder, cumin, garlic, salt and pepper. Rub on both sides of the fish, then squeeze lime and drizzle oil over the fish. Rub over the fish to evenly coat it.
• Grill the fish directly over medium heat, for about 7-10 minutes per side, depending on thickness. Make sure to leave it undisturbed until the side touching the grill has developed a crust to avoid it falling apart. Alternately, you can use a grilling-specific fish basket, a grill mat, or a piece of foil on top of the grill grates to ensure your fish stays together. Fish is done when the internal temperature reaches 145°F and the inside is opaque.
• Remove fish from the grill, flake into large pieces with a fork, and serve on warmed corn tortillas with strawberry salsa and avocado.

GRILLED CHICKEN TACOS WITH STRAWBERRY SALSA

Steps:

• Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper. Seal the bag and squish it all together. Refrigerate for 30 minutes or up to 2 hours.
• While the chicken is marinating, make the salsa. Put the strawberries in a bowl along with the onions, bell peppers, jalapenos and most of the cilantro, reserving some for garnish. Add some salt and the juice of 1 of the limes. Mix it all together, cover and refrigerate.
• Heat a grill pan over medium-high heat. Remove the chicken from the bag, shaking off any excess marinade. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side. Remove and let rest on a plate. When just cool enough to handle, shred the chicken with a fork.
• To serve: remove the salsa from the fridge, taste and adjust the seasoning with more salt or lime juice. Heat the tortillas over a flame or in a microwave and keep warm. Fill a tortilla with some of the shredded chicken and top with some salsa. Serve topped with extra cilantro and the cheese, if using. Cut some wedges from the remaining lime to serve on the side.

FISH TACOS WITH STRAWBERRY SALSA

Steps:

• 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.

GRILLED FISH TACOS WITH STRAWBERRY SALSA RECIPE

Steps:

• Make the salsa: In a bowl, mix together all salsa ingredients, except for the sugar, and refrigerate for at least 30 minutes or up to 2 days. Taste and add sugar or additional seasonings to taste when ready to serve.
• Heat the grill. If you have a gas grill, make sure to preheat it for at least 10 minutes with the lid closed. If you have a charcoal grill, push the coals to one side to make high heat and lower heat zones for cooking.
• Prepare the fish: Remove fish from the refrigerator and pat dry with paper towels. In a small bowl or jar, mix spices until completely combined. Brush the fish with a little oil, then sprinkle all over with seasoning. Rest the fish at room temperature while the grill heats up.
• Oil the grill: When your grill is hot, wipe the grates with oil. You can either 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.
• Grill the fish: Place your fish, skin side down, on the grill. If using a charcoal grill, place over indirect heat. On a gas grill, turn the heat down to medium (about 350F) and close the lid. Grill 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. 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. Grill until the fish is cooked through and flakes easily with an internal temperature of 145F. Transfer the fish to a plate to rest.
• Grill the tortillas: 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.
• Serve: Cut the fish into several pieces. Serve on tortillas, topped with salsa and other toppings.