The recipe I’m sharing today is one of my favorite versions. It has a bright strawberry and pineapple salsa that truly makes it taste of summer! I like to use sea bass for the fish in my tacos, but these are also fantastic with swordfish, halibut, or any other firm, hearty fish. The salsa is made with pineapple and bright, juicy summer strawberries. If strawberries aren’t in season where you live, you can use blackberries, peaches, or even kiwi. (If the salsa is ends up being too tart, try adding up to 1/2 teaspoon sugar.) Fish tacos are delicious on both corn and flour tortillas, but I almost always opt for corn because I love the taste and texture they add. I also tried these out with paleo tortillas and with lettuce wraps. Both tasted great! I like to preheat the grill while I’m making my salsa and prepping the fish. Fish tacos are best eaten as soon as they’re made.

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 black 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) 1/4 teaspoon salt 1/4 teaspoon black pepper 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

Taste and add sugar or additional seasonings to taste when ready to serve. In a small bowl or jar, mix spices until completely combined. Brush the fish with a little oil, then sprinkle all over with seasoning. Rest the fish at room temperature while the grill heats up. Grill 2 minutes, then check the fish by lifting one corner of the fish to see if it will come up without sticking. The skin should be crisp and brown. If it lifts easily, flip the fish and cook for another 3 to 5 minutes with the lid closed. If the fish doesn’t lift easily, continue cooking and checking every 30 seconds. Grill until the fish is cooked through and flakes easily with an internal temperature of 145F. Transfer the fish to a plate to rest.