Fresh, exotic, and surprising for your taste buds, this fish taco recipe with a chili lime fruit salsa is a must try this summer.
Living in a neighborhood full of Mexican restaurants, I’ve got some great inspiration everyday just around the corner. I need one minute to go to the closest Mexican restaurant near by, and maybe 1’05 minutes to go to the second one across the street, then 2 minutes to the other one… Well, you got me they are everywhere! I discovered tacos a few years ago and they have become my new tapas (although I still love tapas very much).
Most of the time when you think tacos, you think meat (chicken, beef, pork…) and indeed most of them are made with meat (tacos with pulled pork are my favorite). But have you ever tried tacos with fish? Back in November, I shared with you my Thai Sweet Chili Salmon Tacos with a Mango-Avocado Salsa, a favorite in my house. They are sweet and savory, slightly spicy, and look a bit fancy – not your regular tacos! If you haven’t try them, invite friends this weekend and enjoy together, they’re awesome!
With Summer now approaching very soon (I am actually sitting on the rooftop right now, enjoying the finally warmth/hot weather while writing this article), we’re looking for refreshing recipes involving fresh ingredients such as fruits. And here we are today, with a new fish tacos recipe – with cod this time – made with a surprising fresh fruit salsa.
A while ago, I stumbled upon a recipe from Vikalinka and got intrigued by the fact she used blackberries in her fish tacos. Some could find it weird and I would never have thought about it myself, but as an adept of everything sweet and savory, the recipe entered in my to-do list immediately. I made these tacos for friends and liked them very much. However, I couldn’t resist to add my little twist, and used some pineapple too. Blackberry and pineapple? Why not after all!
But what makes this salsa very special is the slightly spicy sauce with lime and sweet chili. Not too sweet, not too sour, just the perfect refreshing flavor with a little kick to it. For the fish, I used cod but you could go for another white fish, such as tilapia for instance, which is maybe an even better option, although cod is easier to find. Anyway, whatever you choose, what makes the fish special here is the sweet chili lime salsa marinade, that gives its special taste to the fish.
To all this, add the red cabbage slaw, which is extremely easy to prepare and gives its crunchiness to the tacos. In the end, you have a rather healthy fish tacos recipe as you use no cream, no mayonnaise or any kind of processed food. Serve it straight away, with of course the perfect guacamole – I even add some guacamole on top f my tacos most of the time, just delicious!
- 1 lime, juice
- 2 Tablespoons (30 ml) olive oil
- 1 teaspoon red chili flakes, or 1 chili, minced
- 5 cilantro sprigs, chopped
- 17.5 oz (500g) fresh cod
- ¼ head of red cabbage, sliced
- ½ lime, juice
- 1 teaspoon white wine vinegar
- 1 pinch of salt
- 1 package tacos
- ½ fresh pineapple, diced
- 1 cup (150g) blackberries
- ½ sweet green chili
- ½ lime, juice
- In a small bowl, mix together lime juice, olive oil, chilies, cilantro, and pour over fresh cod. Let marinate for 15 minutes.
- Slice the red cabbage very thinly, then toss with lime juice, white wine vinegar, and salt. It will immediately change color from purple to pink. Set aside.
- Prepare the salsa by gently combining pineapple, blackberries, green chilies, lime juice, and salt. Set aside.
- Preheat the oven to 400°F (200°C). Place the cod in a shallow baking dish and cook for 15-20 minutes.
- Assemble the tacos by filling them with bits of fish, red cabbage slaw, blackberry chili lime salsa, and sprinkle with additional fresh cilantro.