Grilled Fish Tacos with Strawberry Avocado Salsa and Lime Crema

These summery Grilled Fish Tacos with fresh strawberry avocado salsa and lime crema are a healthy meal bursting with flavor that the whole family will love!

📝 Ingredients

• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp smoked or regular paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 1/2 lbs cod (I used defrosted from frozen wild cod, can also use mahi mahi or halibut)
• 1 cups finely sliced cabbage
• 8 corn tortillas, warmed
• 2 cups finely chopped strawberries
• 1 ripe but firm small avocado, diced
• 2 tbsp fresh mint leaves, finely chopped
• 2 tbsp fresh lime juice
• 1/2 jalapeno, de-seeded and finely chopped
• 1/4 tsp salt
• 1 cup Greek yogurt (I used 2%)
• 1/4 cup green onions, sliced
• 1/4 cup cilantro leaves, chopped
• 1 tbsp fresh lime juice
• 1/4 tsp salt
• 1/2 tsp garlic powder

👨‍🍳 Instructions

1. 1Preheat grill to medium high or oven to 425F, if using. Line a baking sheet with foil and spray with cooking spray.
2. 2Make salsa by combining all ingredients in a small bowl and tossing to combine. Set aside.
3. 3Make crema by combining ingredients in a small bowl or using a blender to combine. Refrigerate until ready to eat.
4. 4Place fish on a baking sheet. Combine chili powder, paprika, cumin, garlic powder, salt, and a few grinds of black pepper in a small bowl. Rub evenly over both sides of fish.
5. 5Oil grill surface and cook fish for 4 minutes per side. If using oven, bake fish in oven for 9 minutes or until it's cooked through and flakes with a fork. Place in bowl and gently break apart with fork.
6. 6Warm tortillas. To serve, top with slaw, fish, salsa, and crema. Season each taco with a pinch of salt and pepper.