Monday, April 28, 2014

Fish Tacos With Cranberry Salsa

Looking for a new twist on fish tacos? Try this mouth watering recipe that combines spicy and sweet! Recipe developed by

Prep time:  30 mins   Cook time:  8 mins   Total time:  38 mins

Fish Tacos With Cranberry Salsa
Fish Tacos With Cranberry Salsa
   1 pound flaky white fish filets such as Mahi Mahi, Tilapia or Cod
   ½ cup chopped Fresh Cilantro
   2 Guajillo Chiles
   2 tablespoon Fresh Lime juice
   1½ teaspoons Dried Oregano
   ½ teaspoon Ground Cumin
   8 Corn Tortillas
   Cranberry Salsa

1.     Pour the STAR HojiblancaExtra Virgin Olive Oil into a food processor then add the chiles, oregano, cumin, chopped cilantro, and lime 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 nonstick 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 a nonstick sauté pan over medium-high heat.
9.     Remove the fish from the marinade and place in the hot pan.
10. Season the fish with salt.
11. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes.
12. Remove fish from pan and flake using two forks. Set aside.
13. Heat the tortillas by wrapping them in a damp paper towel and putting them in the microwave for one minute.
14. Place two tablespoons of fish on each tortilla, top with two tablespoons of cranberry pineapple salsa.
15. Garnish with cilantro sprigs and enjoy!


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