Go Back
Print
fish tacos with cranberry pineapple salsa

Fish Tacos With Cranberry Salsa

Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Author Paula Bendfeldt-Diaz

Ingredients

  • 1 pound flaky white fish filets such as mahi mahi tilapia or cod
  • 1/2 cup Star olive oil for fish and poultry
  • 1/2 cup chopped fresh cilantro
  • 2 guajillo chiles available in Latino food markets
  • 2 tablespoon fresh lime juice
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • 8 corn tortillas
  • cranberry salsa

Instructions

  1. Pour the olive oil into food processor add the chiles, oregano, cumin, chopped cilantro and line juice.
  2. Pulse for a few seconds until the guajillo chiles have been combined with the rest of the ingredients.
  3. 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.
  4. Heat a nostick pan on medium high heat.
  5. Remove the fish from marinade, season with salt and place in pan.
  6. Cook for 4 minute on one side, turn over and cook for another 2 minutes.
  7. Remove fish from pan and flake.
  8. Heat up the tortillas in the
  9. Heat a nonstick sauté pan over medium-high heat.
  10. Remove the fish from the marinade and place in the hot pan.
  11. Season the fish with salt.
  12. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes.
  13. Remove fish from pan and flake using two forks. Set aside.
  14. Heat the tortillas by wrapping them in a damp paper towel and putting them in the microwave for one minute.
  15. Place two tablespoons of fish on each tortilla, top with two tablespoons of cranberry pineapple salsa.
  16. Garnish with cilantro springs.