The Right Salsa For Every Type Of Fish Taco

Pair flaky white fish with pico de gallo

The first and perhaps most well-known type of fish taco that Kory Foltz discusses is the traditional version featuring a mild white fish. "I prefer to pair a classic pico de gallo with light, flaky fish such as cod or tilapia," he suggests. Whether you choose to fry your fish or opt for frozen fish sticks as a convenient shortcut, the subtle sweetness and delicate texture of these common light fish are beautifully enhanced by the fresh, vibrant flavors and crunchy texture of pico de gallo. This simple salsa is made from ripe tomatoes, onions, cilantro, and jalapeños, and it doesn’t require any special techniques or tools to master. You can also adjust your pico de gallo recipe to suit your heat preference, making it a great choice for both spice lovers and those who prefer milder flavors.

There is some debate about whether pico de gallo qualifies as a type of salsa, but rest assured, it is indeed a form of salsa fresca (or 'fresh sauce'). Unlike blended or liquefied salsas that can make your flaky fish soggy, pico de gallo provides a much-needed textural contrast to your taco. The beauty of this condiment is that it can be combined with other salsas to add extra layers of flavor without overwhelming your tortilla with excess liquid.

More sweet and spicy combinations

When preparing fish tacos that are a bit unconventional, consider enhancing them with an exotic topping. Kory Foltz recommends, "a fruit-based salsa, such as mango or pineapple, pairs wonderfully with snapper, halibut, or even fish like mahi-mahi or salmon." These fish varieties are generally meatier and can become dry if overcooked. A vibrant, sweet, and savory salsa made from tropical fruits not only enlivens your dish but also introduces essential acidity and tartness to balance out any potentially tough or bland bites.

The possibilities extend beyond that. Foltz adds, "A tomatillo salsa is perfect for when you want something spicy and grilled, like shrimp." The tangy, bright, and mildly spicy flavor of tomatillo complements the smoky, charred taste of grilled shrimp or other shellfish beautifully. Additionally, shellfish tends to have a natural chewy texture when cooked properly, reducing the need for a crunchy topping.

For a final reliable recommendation, Foltz states, "an avocado or roasted tomato salsa makes every taco taste incredible." Ultimately, you can never go wrong with a classic salsa verde or guacamole on your tacos.