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Article: Easy Fish Tacos with Dragonfruit Salsa

Tacos with Dragon Fruit Salsa

Easy Fish Tacos with Dragonfruit Salsa

It’s Tuesday and you crave tacos, but you’ve been to every taco truck in town about 10 times and you’re looking for something a bit different. That same story plays out in my house at least once a month. This week on Tuesdays at 2 (Swiss Diamond's weekly live cooking show on Amazon Prime), I aimed to do something about it. These island-inspired tacos with dragonfruit is a recipe that I used to make at my restaurant in the Florida Keys. Using fresh cod, crisp veggies and ripe dragon ruit will give you a new perspective on what Taco Tuesday could be.

Prep Time: 25 Minutes
Cook Time: 20 Minutes
Yield: 4 Servings
Difficulty: Easy


  • 1 Cup red cabbage, thinly sliced
  • 1 Tbsp rice vinegar
  • 1 Cup dragonfruit, diced
  • 2 Tbsp red onion, finely diced
  • 1 Tbsp fresh cilantro, finely chopped
  • 1 Tbsp lime juice
  • 1 tsp jalapeño pepper, finely chopped plus slices for garnish
  • ¾ Cup white whole-wheat flour, divided
  • 1 tsp baking powder
  • ¼ tsp salt plus a pinch, divided
  • ½ Cup Mexican lager
  • 8 oz center-cut firm white fish, such as cod, skinned
  • 8 corn tortillas, warmed


  1. Toss cabbage with vinegar in a medium bowl. Combine dragonfruit, onion, cilantro, lime juice and jalapeño in a small bowl. Set aside.
  2. Wisk ½ cup flour, baking powder, ¼ teaspoon salt and beer in a medium bowl. Cut fish into 8 pieces. Dust with the remaining ¼ cup flour. Shake off the excess flour and add the fish to the batter, turning to coat.
  3. Place a wire rack on a baking sheet near the stove. Alternatively, you can use a paper towel lined baking sheet. Heat oil in a Swiss Diamond XD 11" Nonstick Sauteuse with Glass Lid over medium-high heat to 325°F. Let excess batter drip off, then add half the fish to the pan. Cook, turning once, until the coating is golden, about 3 minutes total. Transfer to the rack, let the oil heat back to 325°F and repeat with the remaining fish. Sprinkle with the remaining pinch of salt.
  4. Warm the tortillas in a Diamond skillet (I love stainless steel for this)
  5. Serve the fish in tortillas with the reserved cabbage, dragonfruit salsa and jalapeño slices, if desired.

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