Grilled Fish Tacos with Strawberry Pineapple Salsa - Master recipes

Ingredients

• For the salsa (makes 2 1/2 cups salsa): -
• 1 cup strawberries, finely diced -
• 1 cup pineapple, finely diced -
• 1/2 cup red onion, finely diced -
• 1 clove garlic, minced -
• 1 cup cilantro, roughly chopped, loosely packed -
• 1 small red chili, diced (optional) -
• 1 lime, juiced (about 1 1/2 tablespoons juice) -
• 1/4 teaspoon salt -
• 1/4 teaspoon pepper -
• 1/2 teaspoon sugar (optional if the salsa is tart) -
• For the Tacos: -
• 1 pound firm-fleshed fish (like sea bass, swordfish, halibut, mahi mahi or salmon) -
• 1 teaspoon ground cumin -
• 1 teaspoon sweet paprika -
• 1 teaspoon smoked paprika -
• Heavy pinch cayenne (optional) -
• 1 tablespoon olive oil -
• Grapeseed or other high heat oil for grill -
• 12 small (4- to 6-inch) corn tortillas -
• To serve: -
• Shredded red cabbage -
• Sliced radishes -
• Avocado -
• Sour cream -
• Lime wedges -
• Cilantro -