Fish Tacos with Berry Salsa Recipe
Fish Tacos with Berry Salsa Recipe photo by Taste of Home
Next Recipe

Fish Tacos with Berry Salsa Recipe

Read Reviews
3 1 1
Publisher Photo
I dreamed up this dish while lying in bed one night. I wasn't sure how the recipe would turn out, but when I tried it, I was so proud to call it mine. Can’t find jicama? Swap in a tart apple. —Emily Rigsbee, Bloomington, Indiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 cup chopped peeled jicama
  • 1 cup chopped fresh strawberries
  • 1 jalapeno pepper, seeded and finely chopped
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt, divided
  • 4 tilapia fillets (6 ounces each)
  • 1/4 teaspoon pepper
  • 8 corn tortillas (6 inches)
  • 1/2 cup crumbled cotija cheese

Nutritional Facts

2 tacos: 329 calories, 8g fat (3g saturated fat), 98mg cholesterol, 599mg sodium, 29g carbohydrate (3g sugars, 6g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 2 starch.


  1. Preheat broiler. For salsa, in a small bowl, combine the first five ingredients; stir in 1/4 teaspoon salt.
  2. Place fillets on a foil-lined 15x10x1-in. baking pan; sprinkle with pepper and remaining salt. Broil 4-6 in. from heat 5-7 minutes or until fish just begins to flake easily with a fork. Serve fish in tortillas with salsa and cheese. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fish Tacos with Berry Salsa in Simple & Delicious June/July 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Fish Tacos with Berry Salsa

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
browns19fan User ID: 919833 225700
Reviewed May. 1, 2015

"Just OK, but that was probably my fault. I cook for only 2 people, so I bypassed the jicama and substituted a Granny Smith apple, which was waaaay too tart. I will definitely try this again with the jicama, or perhaps a Fuji or Gala apple,."

Loading Image