Fish Tacos with Fruit Salsa and Avocado Lime Yogurt Crema

A blank canvas. That's how I see tacos! You can literally choose any ingredients you like, mix and match the flavors, toppings, and vessels (that would be a tortilla, in this case) to make your perfect combination.

Don't let the long title scare you. With a little chopping and blending, these toppings are so quick and easy to make!

I've been hooked on watermelon lately, since it's in season and I found a perfectly ripe one at the store I've been trying to use up! In my house, it's usually just me taking on the fruit since my weirdo (but SO wonderful!) husband doesn't like any fruit except bananas. Supposedly it's a texture thing. Who doesn't like fruit!? It's nature's candy! Well, guess what, guys? He loved the watermelon salsa topping I made for these tacos! If that isn't a testament to it's tastiness, I don't know what is!

I encourage you to use this recipe as a template, but choose your own adventure! I baked two types of fish (wild salmon and cod) and they both tasted great with the toppings here. You can also use any type of fruit you like. I think mango or pineapple would be great swaps for the watermelon. 

Recipe: Fish tacos with Fruit Salsa and Avocado Lime Yogurt Crema

Serves 4: 

Salsa

  • 2 cups watermelon, diced (mango or pineapple work well here too!)
  • 1/2 red onion, diced
  • 1/4 cup fresh cilantro, chopped (I used micro cilantro because that’s what my grocery store had, so yours might look a little different if you’re using regular cilantro. It will taste the same though!)
  • 1 -2 jalapeño peppers finely diced (remove seeds for less heat)
  • Juice of 1 lime

Avocado Lime Yogurt Crema: 

  • 1 cup greek yogurt
  • 1/2 cup fresh cilantro
  • Juice of 2 limes
  • 1/2 ripe avocado

Tacos

  • 1 lb fish (salmon or white fish like cod or mahi-mahi work well. You could try shrimp too!)
  • Salt & pepper
  • 2 cups cabbage (red or green), broccoli slaw, or kale, thinly sliced/shredded
  • 1 avocado, thinly sliced
  • 8 Tortillas or other vessel of choice (my favorite are Ezekiel sprouted corn tortillas - simple ingredients, amazing flavor. Other options include lettuce or cabbage leaves, flour or flour-alternative tortillas, or just make this dish naked with no tortillas!) 

Directions: 

For the salsa: Combine all ingredients in a bowl and set aside. You can make this portion up to a day ahead and refrigerate. Better yet, make a double batch to use on other dishes too!

For the crema: Combine all ingredients in a food processor, blender or just use a little a bowl and a little elbow grease. Blend until smooth. 

For the tacos: 

  1. Season fish with salt and pepper on side without skin. Roast or grill fish until it easily flakes when poked with a fork and the flesh is opaque. I roasted mine at 350F for 15 minutes. If you're starting with a frozen fish fillet, make sure it is thawed all the way through the thickest part before cooking. 
  2. Warm up tortillas on stove or briefly in oven. 
  3. Once fish is cooked, flake into chunks and distribute among tortillas. Top with cabbage, fruit salsa, crema, and additional avocado slices, then savor every flavor bomb of a bite! 

Shopping list: 

  • 2 cups watermelon (or other fruit for salsa)
  • 1-2 jalapeño peppers
  • 1/2 cup cilantro
  • 1 red onion
  • 3 limes
  • 1 cup greek yogurt
  • 1 -2 avocados
  • 1 pound fish of choice
  • Red or green cabbage (or other shreddable veggie topping of choice)
  • Tortilla or other vessel of choice

If you try this recipe, use #jeannereillyrd on social media channels to show me your handiwork!

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