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Today’s recipe is…fish tacos with a twist. You are probably used to fried or classic fish tacos with a slaw or pico de gallo. However, for this recipe, we use beautiful cherries from the market to create a sweet and tangy salsa that brings the fish’s flavor to life. Grab your fruits (they can be frozen) and your white fish, and let’s go!
Why are we using white fish?
We are using white fish for multiple reasons here. First, cod is rich in lean protein. 3oz or 85g of cod has about 19g of protein for 1g of fat, making it a great source of animal protein. Second, it pairs perfectly well with ripe cherries. Indeed, any fish that isn’t white, like salmon, would overpower the flavor pairing. In this case, the tartness and sweetness bring some freshness to the cod.
Are cherries good for you?
Some people are unsure about the classic mix of sweet and savory foods, but I can assure you that this recipe is a banger. Cherries not only bring tartness to the dish, but they bring essential nutrients. Indeed, cherries are rich in fibers, vitamins, and minerals like vitamin C and potassium. Cherries are also rich in antioxidants, which fight free radicals that can lead to inflammation.
What are the benefits of black pepper?
For this recipe, I recommend sprinkling a good amount of pepper on the fish (1 tbsp for 2 filets). Black peppers pair exceptionally well with white fish and cherries. But what are its benefits? Black pepper is a beloved spice in our culture. We often pair it with salt to accentuate the flavors in our dishes. Black pepper is also known for its incredible properties. Black pepper is a powerful antioxidant and has anti-inflammatory properties. Plus, combined with other ingredients, it can boost the absorption of nutrients!
Looking for other tacos recipes? Why not try my prawns and mango salsa tacos? Want to switch up your breakfast? I got you covered with these breakfast tacos!
Ingredients
Fish Tacos
- 6 small corn tortillas
- 2 cod fillets
- 1 tbsp olive oil
- Salt
- Pepper
Cherry Salsa
- 2 cups cherries, pitted and cut into quarters
- ¼ red onion, cut into cubbed
- 1 bunch of cilantro, finely cut
- 1 lime
- 1 tbsp olive oil
- Salt
- Pepper
Toppings
- 1 quarter red cabbage, shredded
- 1 lime
- Cilantro
Method
Fish Tacos
- Preheat the oven to 325F.
- Lay the fish on a baking tray. Drizzle olive oil. Sprinkle salt and pepper.
- Roast the fish for 12 minutes.
Cherry Salsa
- Add the cherries, onion, cilantro, lemon juice, and olive oil to a bowl. Sprinkle salt and pepper. Reserve,
- In a pan on medium-high heat, dry heat the tortilla.
- Once cooked, flake the fish. Add the fish to a tortilla and add a spoonful of cherry salsa. Top with cabbage.
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