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Fish Tacos with Berry Salsa

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


  • 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


  • Preheat broiler. For salsa, in a small bowl, combine the first five ingredients; stir in 1/4 teaspoon salt.
  • 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.
Nutrition 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.

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Average Rating:
  • P
    Nov 24, 2020

    Delicious...and easy to make. I used a Granny Smith Apple and was going to use feta cheese, but I forgot to add it. Also, the grocery store was out of tilapia, so I used ocean perch. It was really good. I plan on making this recipe often.

  • browns19fan
    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,.