Fish Tacos with Strawberry Salsa

Specify Alternate Text

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

¼ cup olive oil
1 pound firm white fish fillets, such as cod, catfish or tilapia
flour for dusting fish
½ teaspoon ground cumin
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
2 pints strawberries, hulled and chopped into small pieces
1 tablespoon seeded, minced green jalapeno chile (about 1 medium)
1 tablespoon fresh lemon juice
2 cups chopped Napa cabbage
8 small (6") corn tortillas or taco shells
Chopped fresh chives for garnish

In a sauté pan, begin heating the olive oil. Heat oil in a sauté pan. Dust the fish portions with flour seasoned with cumin, ¼ teaspoon salt and 1/8 teaspoon pepper. Sauté fish in oil until golden brown.

In a bowl, combine strawberries, jalapeno, lemon juice¼ teaspoon salt and 1/8 teaspoon pepper; stir. The finished salsa may be chunky; it doesn’t have to be liquid or smooth.

Flake fish into big pieces. Divide fish, strawberry salsa and cabbage evenly among tortillas or taco shells. Sprinkle chives over top, and serve immediately.

Support Virginia Agriculture

Join Now

Related Articles

Get Recognized

If your publication or radio or television station is delivering stellar coverage of agriculture on an ongoing basis, this is the award competition to enter. Learn More