3 Fish Tacos, 3 Salsas


I think I’ve said it here before, but if I was told I could only have one type of cuisine for the rest of my life I would hands down choose Mexican food. I love tacos, guacamole, salsa, burritos, tequila… you name it, I like it! I am also a sucker for a great Taco Tuesday. Yet, lately, I’ve been experimenting and having our own homemade Taco Tuesdays. The results?  Three different types of fish tacos with each type having it’s own salsa pairing (kind of like a wine and cheese pairing, right? Okay, another time, another post…). Each taco is around 100-150 calories and absolutely delicious!



The first is a simple langoustine and pico de gallo. I purchase the langoustine tails from Trader Joes’s (in the freezer section) and marinated them in a little lemon juice, salt, pepper, and garlic. To make the salsa chop up one onion and large tomato. Then chop cilantro and toss all ingredients with the juice of two limes. To complete the tacos, combine 1 oz of the langoustines, a heaping helping of the pico de gallo, and a slice of avocado in a warmed corn tortilla!



Out of all three, these were my favorite. The spiciness of the salmon was nicely counteracted by the sweetness of the pomegranate salsa. For the salsa chop one red onion and cilantro. Combine them with 1 cup of pomegranate seeds and the juice of two limes. The salmon is equally as simple. Sprinkle the salmon with mild to medium (all depends on your preference) chili powder and then drizzle lime juice over the salmon. I bake the salmon at 400 degrees for 16 minutes. Then take 2 ounces of salmon and place it in a warm corn tortilla and top with the salsa!



The last night of our homemade Taco Tuesday series included these Hawaiian inspired tacos. You can purchase ahi poke at any Whole Foods, or fish market, then simply sear it in a frying pan (or cook fully through if you aren’t into the whole raw vibe). For the salsa, chop up a whole pineapple, and half of an avocado, into cube size pieces and combine in a bowl. Add a teaspoon of garlic, a dash of salt and pepper, and then drizzle with Trader Joe’s Cilantro Dressing. Assemble tacos with one ounce of ahi in each corn tortilla and top with the dressing.

 Hint: they also pair nicely with a skinny margarita or simply Patron on the rocks with three limes and salt around the rim 🙂 Cheers

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