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Strawberry Salsa Fish Tacos with Ginger-Cilantro Vinaigrette

An Adaptation of a Strawberry Commission Recipe (with permission)

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Prep Information

Prep Time

20-30 minutes

Cook Time

8 minutes


4-8 people


  • 1 cup avocado, cubed
  • For the Salsa
  • 2 cups of strawberries, diced
  • 1/2 cup red onion, finely sliced
  • 1 handful cilantro, roughly chopped (optional)
  • 1 small jalapeño pepper, finely diced
  • For the Vinaigrette
  • 1 handful cilantro
  • 1/3 cup lime juice
  • 1 clove garlic, minced
  • 1-inch piece of ginger, peeled and minced
  • 1/4 teaspoon salt
  • 1 Tablespoon sugar
  • 3/4 cup Milanese Gremolata Olive Oil
  • For the Fish Tacos
  • 4 tilapia fillets, cut lengthwise into 2 pieces
  • Salt and pepper
  • 8 taco torillas, corn or flour


  • Combine all salsa ingredients in a bowl, Mix gently,
  • Place all vinaigrette ingredients in a blender or food processor and blend until smooth.
  • Season the fish with the salt and pepper and grill on each side for 3-4 minutes, until cooked through.
  • Warm the tortillas.
  • To assemble, place one piece of tilapia on center of tortilla. Top with strawberry salsa and drizzle the vinaigrette.
  • Fold tortilla in half and enjoy!
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