You may have noticed we are big fans of fish tacos. I make them with tilapia, crappie, perch, cod, dorado and salmon. I put them on corn, flour, soft and crispy tortillas. I top them with sauces, traditional tomato salsas, tropical salsas and here I share my new fave. We had this with black beans, avocados, cabbage and dorado on THE tortillas—DELISH.
2 firm pears, chopped
¼ cup cilantro, minced
1/2 jalapeno, finely diced
½ small red onion, finely diced
1 tablespoons lemon juice
1 teaspoon honey
½ bell pepper, finely diced
1/2 teaspoon salt
Combine all ingredients, let flavors combine 1 hour before serving. Strain off juices if necessary.
This salsa goes really well with fish in tacos or just served on a fillet of broiled fish.