Every year, without fail, it seems that Michigan seasons are shorter and faster than the year before. Though I’m excited for those cornhusks to be ready for picking in August, my favorite crop is almost done for the year in Michigan. Strawberries are naturally fat-free, cholesterol-free, sodium-free, and low in calories. They also add great color to any dish, whether it is sweet or savory.
Grab the last pints of strawberries from your local farmers market and try this refreshing twist on fish tacos.
Fish Tacos with Strawberry Salsa
(Makes about 4 servings, or 8 tacos)
Olive oil cooking spray
1 pound Halibut steaks or fillets (you can also use another firm, white fish like catfish or cod)
½ teaspoon ground cumin
½ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
8 small corn tortillas
2 pints strawberries, chopped
1 small green jalapeño chile, seeded and chopped
3 tablespoon fresh chives, chopped
1 tablespoon fresh lemon juice
1 cups napa cabbage, chopped
Heat oven to 450 degrees and cover baking sheet with cooking spray. Put fish on baking sheet and coat with cooking spray. Sprinkle cumin, salt, and pepper on top. Stack the tortillas together and sprinkle drops of water on top. Wrap tortillas tightly in foil. Bake tortillas and fish until the tortillas are hot and the fish is opaque and flakes easily while still moist (about 10-15 minutes).
In a bowl, mix together the strawberries, jalapeño, chives, lemon juice, and remaining salt and pepper. Flake the fish into big pieces. Divide fish, strawberry salsa, and cabbage evenly amongst the tortillas. Fold and serve.
Serving size is two tacos. Each serving has 219 calories, 3 grams fat, 25 grams carbohydrates, 4 grams fiber, and 24 grams protein.
What is your favorite strawberry dish?
Photo credit: arsheffield