Fish Tacos with Strawberry-Cucumber Salsa

Ingredients:

For the marinade:
8 ounces white fish (cod or tilapia would be great)
Juice and zest of one lime
1/2 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon black pepper

For the salsa:
1 cup diced strawberries
1/2 cup diced cucumber
1 green onion, sliced thinly
2 tablespoons minced fresh cilantro
Juice and zest of one lime
1/2 jalapeno, minced (use the whole if you like it spicy)
Salt and pepper, to taste

For the tacos:
Whole wheat tortillas
Avocado slices
Minced cilantro

Instructions:

Makes: 4 Servings

Place the fish and all the remaining marinade ingredients in a large ziptop bag. Close bag and toss gently to coat fish in marinade. Place in fridge for 20-30 minutes, flipping over once.

While the fish is marinating, combine all the salsa ingredients in a mixing bowl and mix until evenly distributed. Stash in the fridge while the fish cooks. To cook the fish, toward the end of marinating time, preheat the oven to 400°. Place the fish on a greased baking sheet and bake in preheated oven for 8-10 minutes, or until the fish is opaque and flaky. Remove from oven.

To assemble tacos, layer fish with salsa and then top with avocado slices and minced cilantro.

From backtoherroots.com