This festive summery dish is perfect for an al fresco dinner with family and friends. Recipe modified by Active Registered Dietitian & Personal Trainer Leah Golden.


6 ounces white fish (sole, cod or halibut), cut into chunks
3/4 cup strawberries, diced
⅓ cup sweet yellow onion, diced
⅓ cup English cucumber, diced
3 Tablespoons cilantro, coarsely chopped
3 Tablespoons fresh lemon juice
1 jalapeño pepper, seeded and finely chopped
¼ teaspoon garlic, minced
¼ teaspoon ground cumin
2–3 teaspoon coconut or grapeseed oil
3 small corn tortillas (try: Trader Joe’s brand)
3/4 cup shredded cabbage


  1. Combine strawberries, onion, cucumber, cilantro and 2 tablespoons lemon juice in a bowl to make salsa. Stir and store in the refrigerator.
  2. In another bowl, combine remaining lemon juice with jalapeño, garlic and cumin. Stir and add fish. Allow to marinate for 5 minutes.
  3. Heat oil in a nonstick skillet set over medium heat. Add fish to pan. Stir gently for 3 minutes.
  4. Heat tortillas over stovetop or in a microwave. Place on a plate and top each with ⅓ of the cabbage, fish and salsa.

Nutrients per serving: Calories: 140, Total Fats: 5 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 20 mg, Sodium: 45 mg, Total Carbohydrates: 11 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 13 g, Iron: 1 mg