FISH TACOS with STRAWBERRY SALSA

Ingredients:

For the tacos:
1/4 c fresh lemon or lime juice (about 2 limes)
4 T olive oil, divided
3 clove garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1 lb white fish fillets such as tilapia, cod, halibut, sole
8 corn tortillas (homemade ones are great!)
2 cups shredded cabbage
For the salsa:
1 pint fresh strawberries, hulled and diced (about 2 cups)
1 English cucumber (or two regular cucumbers, peeled and seeded), diced (about 2 cups)
2/3 cup chopped red onion, shallot, or green onion
2 T chopped fresh cilantro
2 T fresh lime or lemon juice
1/2 tsp salt
1 small jalapeno pepper, seeded and minced (optional)

Directions:

To prepare the tacos:
Combine citrus juice, 2 T oil, garlic, salt and pepper in a shallow baking dish or zip-top bag. Add fish, skin side up (if it has skin). Marinate, chilled, for at least 30 minutes but no longer than 2 hours.

Discard marinade and grill or saute fish in a skillet, using the remaining 2 T oil as needed. Cooking time depends on the thickness of the fish, but it should take around 6-10 minutes. Fish should flake easily with a fork but not be too dry.

To prepare the salsa:
Combine all salsa ingredients in a bowl and toss to combine. Store in an airtight container, chilled, until ready to use. Use this within 24 hours as it gets mushy if you store it longer.

Makes almost 3 cups of salsa.