Fish Tacos with Berry Salsa

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Mar. 31, 2022
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
Fish Tacos with Berry Salsa Recipe photo by Taste of Home


  • 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


  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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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.