Mexican · 35 min
Fish Tacos with Strawberry-Avocado Salsa
- 35 min
- 2–6 servings
- 581 kcal / serving
A bright, citrusy salsa with strawberries and avocado perks up lightly seasoned cod. The combination provides a lively texture and flavor that comes together quickly for a simple weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ small bunchcilantro
- ¾ lbcod fillet
- 1jalapeño pepper
- 1lime
- 1shallot
- 8small corn tortillas
- ½ (16 oz) pkgstrawberries
- avocados
- jalapeño peppers
- limes
- shallots
From the pantry: black pepper, chili powder, extra virgin olive oil, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · spatula
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small bunchcilantro
- 1jalapeño pepper
- 1lime
- 1shallot
- ½ (16 oz) pkgstrawberries
- avocados
- jalapeño peppers
- limes
- shallots
Meat & seafood
- ¾ lbcod fillet
Bakery & bread
- 8small corn tortillas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| cod fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| jalapeño pepper | 1 | 2 | 3 |
| lime | 1 | ||
| shallot | 1 | 2 | 3 |
| small corn tortillas | 8 | 16 | 24 |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkg |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse all fresh produce and pat dry.
- Hull and dice the strawberries, then transfer to a medium bowl to form the base of the salsa.
- Halve the avocado, remove the pit, scoop out the flesh, and small dice it into the salsa bowl.
- Quarter the jalapeño, remove seeds and membranes, then finely dice and add to the salsa bowl.
- Shave cilantro leaves from the stems and finely chop them; add to the salsa.
- Peel and finely dice the shallot, then mix it into the salsa and season with a pinch of salt and pepper.
- Preheat a grill pan or skillet over medium-high heat, ready to cook the fish.
- Pat the cod dry, rub with olive oil, and season both sides with chili powder, salt, and pepper.
- Cook the cod until it flakes easily, about 2 to 4 minutes per side; transfer to a plate and roughy break into chunks.
- Stir juice from half of the lime into the salsa; cut the remaining lime into wedges for serving, and season the salsa to taste.
- Wrap tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.
- Flake the fish with a fork, then assemble by dividing the fish among the tortillas and topping with the strawberry-avocado salsa; serve with lime wedges.
Two tips
- Prep the strawberry-avocado salsa up to 1 day ahead and refrigerate in a covered container.
- For a different bite, swap cod for any white fish you have on hand, and serve the tacos with extra lime wedges on the side.
Nutrition per serving
- Calories
- 581 kcal
- Protein
- 35 g
- Carbs
- 66 g
- Fat
- 22 g
- Fiber
- 17 g
- Sodium
- 579 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.