Fish Tacos with Strawberry and Corn Pico de Gallo

If you caught yesterday’s post you’ll know that my wife and I have found ourselves in the middle of a seafood binge. I mean, you cant blame us. The simplicity and bold flavors associated with great seafood dishes are hard to pass up, especially now as the weather is getting warmer. And duh, it’s Tuesday, so obviously “fish week” (like Shark Week but way less scary), had to include tacos! And I betcha never had a fish taco like my Fish Tacos with Strawberry and Corn Pico de Gallo.

Fish Tacos with Strawberry and Corn Pico de Gallo

Ok I can already tell that some of you read “strawberry pico de gallo” and thought: “Nope! Not gonna happen! That sounds weird!” But you guys, if it grows together it goes together!!! Strawberries and tomatoes are the quintessential Summer duo! They are the ying and yang of the summer garden. And when combined with summer’s other favorite veg (corn!) its the best contrasting and yet balanced flavors of the season! And when you have a bright and acidic lime crema to play with those flavors, oh man. This is one serious taco that you have to try. All that’s missing is a cold bottle of cerveza.

Fish Tacos with Strawberry and Corn Pico de Gallo

And don’t forget to check out my recipe for homemade tortillas here! They are the perfect vessel for these creative and delicious Summer inspired Fish Tacos with Strawberry and Corn Pico de Gallo! In fact, I think you’ll love them so much you may never buy store bought again!

For the homemade tortilla fanatic:

Print Recipe
Fish Tacos with Strawberry and Corn Pico de Gallo
The spicy and salty seared fish is elevated with a brightly sweet strawberry pico de gallo, tangy lime crema and homemade tortillas for the perfectly balanced taco. These tacos are sure to satisfy every bit of your hunger.
Fish Tacos with Strawberry and Corn Pico de Gallo
Prep Time 30 mintues
Cook Time 10 minutes
Servings
tacos
Ingredients
Fish
Strawberry and Corn Pico de Gallo
Lime Crema
Prep Time 30 mintues
Cook Time 10 minutes
Servings
tacos
Ingredients
Fish
Strawberry and Corn Pico de Gallo
Lime Crema
Fish Tacos with Strawberry and Corn Pico de Gallo
Instructions
Seared Fish
  1. Season fish with spices and salt then rest for 30 minutes in refrigerator. On a large skillet over high heat, heat oil until just before smoking. Add fish and sear each side for 3-5 minutes depending on the thickness. Remove the fish when the internal temperature is 138 degrees.
Strawberry and Corn Pico de Gallo
  1. Mix all of the ingredients in a small bowl and season with salt.
    Strawberry and Corn Pico de Gallo
Lime Crema
  1. Mix the yogurt, lime juice, and lime zest in a bowl. Stir in the milk, 1 tbsp at a time, until the desired consistency is reached ( I like mine a little more runny that creamy so I add more milk). Season with salt.
    Fish Tacos with Strawberry and Corn Pico de Gallo
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