Fish Tacos with Strawberry Salsa

Fish Tacos in Boston Lettuce Leaves

Yield: 4 servings


1 Tbsp Flying Oil Olive Lemon or Gremolata Extra Virgin Olive, divided

1 pound halibut fillets or steak or other firm white fish such as cod

1/2 tsp ground cumin

1/2 tsp kosher salt, divided

1/4 tsp freshly ground black pepper, divided

8 small (6-inch) corn tortillas or 8 medium-sized Boston lettuce leaves

½ Tbsp Flying Olive Strawberry, Sicilian Lemon, or Serrano Honey (spicy!!!) Vinegar

2 pints strawberries, hulled and chopped, about 2 cups

¼ -1 small green jalapeño chili, seeded and chopped (use gloves to prevent getting any in your eyes)

3 Tbsp chopped fresh chives

1-1 ½ tsp fresh lemon juice

2 cups chopped Napa cabbage or Boston lettuce, your choice

¼ cup toasted pepitas, if desired


Heat oven to 450°F.

Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); brush with Flying Olive EVOO. season with cumin, 1/4 teaspoon salt and 1/8 tsp pepper.

If using tortillas: Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. If using lettuce leaves: Rinse and pat dry. Set aside until ready to put tacos together.

Cook fish and tortillas in the oven at the same time. Cook the fish until it is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes, more or less depending on the thickness of the fish.

In a bowl, combine the remaining Flying Olive EVOO and Flying Olive Vinegar of Choice, strawberries, jalapeño, chives, lemon juice, remaining 1/4 tsp salt, and remaining 1/8 tsp pepper; stir gently.

Remove the fish from the oven. Transfer to a plate. Flake the fish into big pieces. Unwrap the tortillas. Divide the fish, strawberry salsa, and cabbage or lettuce evenly among tortillas. Fold and serve.

Inspired by a recipe on

Submitted by Barb L.