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Pour the olive oil into food processor add the chiles, oregano, cumin, chopped cilantro and line juice.
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Pulse for a few seconds until the guajillo chiles have been combined with the rest of the ingredients.
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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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Heat a nostick pan on medium high heat.
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Remove the fish from marinade, season with salt and place in pan.
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Cook for 4 minute on one side, turn over and cook for another 2 minutes.
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Remove fish from pan and flake.
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Heat up the tortillas in the
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Heat a nonstick sauté pan over medium-high heat.
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Remove the fish from the marinade and place in the hot pan.
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Season the fish with salt.
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Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes.
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Remove fish from pan and flake using two forks. Set aside.
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Heat the tortillas by wrapping them in a damp paper towel and putting them in the microwave for one minute.
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Place two tablespoons of fish on each tortilla, top with two tablespoons of cranberry pineapple salsa.
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Garnish with cilantro springs.