Back when we were dating, Jason would to drag me to an Astros games a few times a month. He lucked out – he found a girl who loved sports (really, just football) and beer (mostly margaritas) and would listen to three hours of pitching analysis and commentary. (He was cute and had some serious Bagwell forearms – what would you do?!)
So after the games, I’d drag him a few blocks over from the stadium to sit on a 2nd story patio and eat fish tacos.
Eye for an eye, baby.
He felt the same way about fish tacos (meh) that I felt about baseball (yaaaawn). I don’t hate it, but let’s be honest here – it’s no football.
He grew up pitching in Georgia, where Chipper and the Braves were king. I grew up with Bum, Jerry, and Luv Ya Blue and was a Texans season ticket holder.
Looking back… sometimes… I’m not sure how we’ve made it this far
There isn’t a whole lot that qualifies as “meh” when it comes to fish tacos (but I could fast make you a list about baseball ). A grilled filet of flakey white fish, a big scoop of a sweet, summery salsa, a pinch of crunchy cabbage, and a tortilla.
Forget the margarita and chips. That’s pretty fantastic all on its own.
But you know me. I’d never forget the margarita and chips.
My supermarket put out a huge case of cantaloupe last week. While they’re not the Texas-grown beauties that will be flooding my market in just a couple of months, they are still completely worthy of an early-season purchase, especially if you’re looking to make a mean salsa or a margarita.
We grilled a couple filets of tilapia and topped that with a cool, fresh cantaloupe and pineapple salsa spiked with spicy red and green peppers. The salsa is “sweet meets heat” and a little lime juice and salt pull it together to balance the sweetness.
It’s kind of perfect for a warm spring or summer dinner on the patio. Even if you’re enjoying that dinner on the patio with the (yawn) baseball game on.
Grilled Fish Tacos with Cantaloupe-Pineapple Salsa
Grilled fish tacos topped with a summery cantaloupe salsa.
- For the salsa
- 1 1/2 cup diced cantaloupe
- 1 cup diced pineapple
- 1/4 cup diced red onion
- 1 spicy red pepper, seeded and finely diced
- 2 large jalapenos, seeded and finely diced
- Small handful of cilantro, chopped
- Juice of 1/2 lime
- Pinch of salt
- For the tacos:
- 1 lb white fish (I used tilapia)
- 2 Tbsp olive oil
- 1/2 lime
- 1/2 tsp Ancho chile powder
- 6 fajita-sized tortillas
- Shredded red cabbage
- Stir all the salsa ingredients together, cover, and refrigerate until ready to serve.
- Heat your grill to high.
- Brush the oil over both sides of the fish.
- Squeeze the lime over the fish.
- Sprinkle salt, pepper, and chile powder over both sides of the fish.
- Cook ~4-5 minutes on each side, until the fish easily flakes and the center is opaque.
- Cut the fish into smaller pieces with a fork.
- Assemble the tacos: place the fish onto each tortilla, followed by a generous scoop of salsa and a handful of red cabbage.
Yields: 6 servings
Estimated time: 30 minutes