Fish Tacos with Cranberry Salsa
8 mins Serves #STARFineFoods Ingredients: 1 pound flaky white fish filets such as mahi mahi, tilapia or cod ½ cup STAR Extra Virgin Olive Oil ½ cup chopped fresh cilantro 2 guajillo chilies 2 Tbsp. fresh lime juice 1½ tsp. dried oregano ½ tsp. ground cumin 8 corn tortillas Cranberry salsa Instructions: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.
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.
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.
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.
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.
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.
Garnish with cilantro sprigs and enjoy!
Ingredients
- 1 pound flaky white fish filets such as mahi mahi, tilapia or cod
- ½ cup STAR Extra Virgin Olive Oil
- ½ cup chopped fresh cilantro
- 2 guajillo chilies
- 2 Tbsp. fresh lime juice
- 1½ tsp. dried oregano
- ½ tsp. ground cumin
- 8 corn tortillas
- Cranberry salsa
Instructions
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.
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.
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.
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.
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.
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.
Garnish with cilantro sprigs and enjoy!
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.
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.
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.
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.
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.
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.
Garnish with cilantro sprigs and enjoy!
Recipe developed by: http://growingupbilingual.com
Prep Time: 30 mins
Cook Time: 8 mins
Total Time: 38 mins
