INGREDIENTS:
The salsa:
- 1 cup fresh or frozen (thawed) pitted tart (sour) cherries*
- 1 mango, chopped
- Juice of 1 lime
- ½ jalapeno, seeded and minced
- 2 tbsp minced cilantro
- 1 tbsp agave nectar
- ⅛ tsp salt
- The tacos:
- 1 tbsp olive oil
- Juice of 1 lime
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp ground pepper
- 1 ¼ lb. white fish, such as cod or mahi mahi
- 6 taco-sized tortillas, wheat or corn**
- 6 tbsp queso fresco (or feta cheese)
The salsa:
- In a medium glass bowl, stir together the tart cherries, mango, lime juice, jalapeno, cilantro, agave nectar and salt.
- Cover and refrigerate for 1 hour to allow the flavors to combine.
- The tacos:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
- In a glass container, whisk together the olive oil, lime juice, cumin, salt and pepper.
- Add the fish, turning to coat with the marinade. Let rest for 15 minutes.
- Transfer the fish to the lined baking sheet. Discard the marinade.
- Bake until the fish is just cooked through, 8 to 10 minutes, depending on the thickness of the filets.
- Let the fish rest until it is cool enough to handle, then flake with your fingers or a fork.
- Heat a nonstick skillet over medium heat. Heat each tortilla until warm, about 10 seconds per side.
- Divide the fish, salsa and cheese evenly between the tortillas. Serve.
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