Fish Tacos with Tart Cherry Salsa

Summary

Total Time: 25 Minutes
Prep: 20 Minutes
Cook: 15 Minutes
Yield: 8 Tacos
Level: Beginner

For the Fish
1.5 lbs tilapia fillets
2 tablespoons olive oil
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon ground cayenne pepper
½ teaspoon salt
For the Tart Cherry Salsa
1 14.5-oz. can water packed tart cherries, drained and finely diced or 1.5 cups of frozen tart cherries
1 jalapeno, seeded and diced
¼ cup diced red onion
¼ cup chopped cilantro
Juice of 1 lime
¼ teaspoon salt
To Assemble
8 tortillas
1 cup shredded cabbage
¼ cup cilantro leaves
Lime wedges

Preheat the oven to 400℉ and line a baking sheet with parchment paper.
Make the fish marinade. In a small bowl, whisk together the olive oil, cumin, chili powder, cayenne, and salt.
Place the tilapia on the baking sheet. Pour the marinade on top and spread around to cover the whole surface. Bake for 15 minutes.
While the fish is baking, make the tart cherry salsa. Add the diced and drained tart cherries, jalapeno, red onion, cilantro, lime juice, and salt to a bowl and mix until combined.
When the fish is finished baking, let it cool for 5-10 minutes then use a fork to break it up into bite-sized pieces.
Assemble the tacos. Add a small handful of shredded cabbage to a tortilla. Spoon on a few pieces of the fish and about 2 tablespoons of the tart cherry salsa. Garnish with cilantro leaves and serve with lime wedges.

Recipe courtesy of Hannah Zimmerman of Bite Sized Studio