Love fish tacos? Who doesn’t? Here are 6 delicious fish tacos salsa recipes that will accentuate the heavenly enjoyment of that perfect fish taco. Mmmmmm, mmmmmhhh.

(1) Roasted Chile and Avocado Salsa

 

 

 

 

 

 

 

 

 

1/2 Hass avocado, seeded and flesh removed from peel
2 poblano peppers, roasted, peeled and seeded
1 jalapeno, roasted, peeled and seeded
1/4 cup olive oil
1/2 cup chopped yellow onion
1/2 cup fresh cilantro leaves
1 lime, juiced
1/4 teaspoons kosher salt
3 T of water

Directions
In a blender, combine the avocado with the roasted poblano and jalapeno peppers, the olive oil, chopped onion, cilantro leaves, the lime juice, kosher salt and the water. Puree until smooth, set aside to chill. Spread liberally on your fish taco. Yum.

(2) Watermelon Salsa

 

 

 

 

 

 

 

 

 

4 cups diced seedless watermelon
1/2 small red onion, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon olive oil
Kosher salt

Directions:
Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside to anticipate the fish taco. Yum.

(3) Pico de Gallo Salsa (Salsa Fresca) & Mexican Chipotle Crema

 

 

 

 

 

 

 

For salsa:
4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped
1 cup chopped white onions
5 teaspoons minced garlic
4 Serrano peppers, stems and seeds removed, minced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt

Directions:
Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.

Mexican Chipotle Crema:
1 cup half-and-half
1 cup heavy cream
1 tablespoon sour cream
4 teaspoons chopped chipotle peppers in adobo sauce
1/2 teaspoon salt

Directions:
In a bowl, mix the half-and-half, cream, and sour cream. Let crema sit at room temperature for 24 hours to develop culture.
In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth.

Liberally apply both to fish tacos. Delish.

(4) Coconut Pineapple Salsa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2-3 limes
6 T coconut milk
salt and pepper, to taste
2/3 cup unsweetened coconut
2 cups diced fresh pineapple chunks (about 1/2 of a medium pineapple)
1 cup diced cucumber
1 medium tomato, diced
2 T minced onion
1/4 cup chopped fresh cilantro
salt and pepper, to taste

Directions:
Combine the ingredients in a medium bowl and squirt the juice from 1/2 a lime over the top. Stir to combine and set aside until you’re ready to assemble the tacos.

(5) Mango Salsa

 

 

 

 

 

 

1 cup chopped peeled mango
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeño pepper
1 tablespoon fresh lime juice
1 teaspoon extravirgin olive oil
1/8 teaspoon salt

Directions:
Combine mango and all ingredients in a small bowl. Cover and chill at least 1 hour.

(6) Crunchy Corn Salsa

 

 

 

 

 

 

 

 

1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
zest and juice of 1 lime
pinch of cayenne pepper
salt and black pepper to taste

Directions:
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. Chill for one hour.

Enjoy those fish tacos.