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Fish Tacos with Cranberry Salsa
38 mins
Ingredients
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1 pound flaky white fish filets such as mahi mahi, tilapia or cod
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½ cup chopped fresh cilantro
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2 guajillo chilies
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2 Tbsp. fresh lime juice
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1½ tsp. dried oregano
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½ tsp. ground cumin
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8 corn tortillas
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Cranberry salsa
Instructions
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1.
Pour the Olive Oil into a food processor then add the chilies, oregano, cumin, chopped cilantro, and lime juice. Pulse for a few seconds until the guajillo chilies have been combined with the rest of the ingredients.
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2.
Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
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3.
Heat a nonstick pan on medium high heat. Remove the fish from marinade, season with salt and place in pan. Cook for 4 minute on one side, turn over and cook for another 2 minutes. Remove fish from pan and flake.
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4.
Heat up the tortillas in a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan.
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5.
Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove fish from pan and flake using two forks. Set aside.
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6.
Heat the tortillas by wrapping them in a damp paper towel and putting them in the microwave for one minute. Place two tablespoons of fish on each tortilla, top with two Tbsp. of cranberry pineapple salsa.
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7.
Garnish with cilantro sprigs and enjoy!
