May is National Strawberry Month! I have many a strawberry-filled recipe on my blog (like this recipe for Strawberry Shortcake Cupcakes) but most are desserts. Strawberries are considerably more versatile than I give them credit for and can be used in all sorts of recipes from breakfast, to drinks, to dinner. Driscoll’s recently contacted me to highlight National Strawberry Month so I decided to make a more savory recipe this time around!
The sweet strawberries in this recipe help offset the spiciness of the jalapeno and work really well with the creaminess of the avocado to bring a super balanced salsa.
This recipe for Tortilla Crusted Fish with Strawberry Avocado Salsa is adapted from two separate recipes; a blue tortilla crusted fish recipe from Food Network, and a Strawberry Avocado Salsa recipe from Cooking Light.
- the juice of 1 lime
- 2Â large eggs, lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground pepper
- 12 ounces corn tortilla chips
- 4 mahi mahi fillets (about 6 ounces each), or any other white fish you prefer
- 2Â tablespoons olive oil
Salsa:
- 1 cup finely chopped strawberries
- 1/2 an avocado, finely chopped (1/4 cup)
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- zest of one lime
- juice of 2 limes
- 2 teaspoons finely chopped seeded jalapeño pepper
Preheat your oven to 400 degrees F.
Lightly beat the eggs in a shallow bowl. Squeeze the lime juice evenly over each fillet. Season the fillets with salt and pepper, and evenly sprinkle with the garlic and onion powders.
Add the tortilla chips to a food processor and process until finely ground. Add to a separate shallow bowl.
Dip the fillets into the beaten egg and let the excess drip off. Dredge in the ground tortillas.
Bake for 12-15 minutes, on a baking sheet coated with cooking spray, or until fish is cooked through.
While waiting for the fish to cook, combine all the salsa ingredients in a medium bowl, stirring gently.
Serve with the fish, and some extra tortilla chips if desired.
I love this fun spin on salsa! And look at those colors! The crunch of the tortillas on the fish adds a really nice texture too!
Be sure to serve the extra salsa on the side, you’ll definitely want to polish it off!
- Fish:
- the juice of 1 lime
- 2 large eggs, lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground pepper
- 12 ounces corn tortilla chips
- 4 mahi mahi fillets (about 6 ounces each), or any other white fish you prefer
- 2 tablespoons olive oil
- Salsa:
- 1 cup finely chopped strawberries
- 1/2 an avocado, finely chopped (1/4 cup)
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- zest of one lime
- juice of 2 limes
- 2 teaspoons finely chopped seeded jalapeño pepper
- Preheat your oven to 400 degrees F.
- Lightly beat the eggs in a shallow bowl. Squeeze the lime juice evenly over each fillet. Season the fillets with salt and pepper, and evenly sprinkle with the garlic and onion powders.
- Add the tortilla chips to a food processor and process until finely ground. Add to a separate shallow bowl.
- Dip the fillets into the beaten egg and let the excess drip off. Dredge in the ground tortillas.
- Bake for 12-15 minutes, on a baking sheet coated with cooking spray, or until fish is cooked through.
- While waiting for the fish to cook, combine all the salsa ingredients in a medium bowl, stirring gently.
- Serve with the fish, and some extra tortilla chips if desired.
What do you think?