Fish Tacos with Fresh Cherry Salsa

Fish Tacos with Cherry Salsa

I have had the most incredible cherries this week Washington State, plump and so sweet. I decided to make these Fish Tacos with Cherry Salsa, which were a huge hit at my house. In under 30 minutes, you’ll have your family or guests raving over these! This summer be sure to keep a plentiful supply of Northwest fresh sweet cherries on hand for a nutrition-rich snack.  Place a handful of cherries in sealable plastic bags in the refrigerator for quick grab-and-go snacks or to take for lunch for dessert.

These are so incredibly healthy too. Researchers found that consuming about 45 cherries daily may significantly decrease circulating concentrations of specific inflammatory biomarkers in the body. The research study, published in The Journal of Nutrition, was conducted at the USDA-ARS Western Human Nutrition Research Center. Because of the link between inflammatory markers and some chronic diseases, the changes in the identified biomarkers suggest that consuming cherries may reduce risk or modify the severity of diseases such as heart disease and diabetes. Whether eaten out of hand or added to your favorite recipes, remember the season for Northwest fresh sweet cherries is short so enjoy them now or you’ll have to wait until next year!

 

 

Fish Tacos with Fresh Cherry Salsa

Cook Time:

10 minutes

Prep Times:

15 minutes

Yield:

4 servings

Ingredients:

2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound white fish fillets (such as halibut, cod or tilapia), sliced into 3/4-inch cubes
1 tablespoon olive oil
1 cup pitted and halved Northwest fresh sweet cherries
1/4 cup each diagonally sliced green onion and chopped cilantro
1 tablespoon chopped jalapeno pepper*
8 corn tortillas
2 cups shredded lettuce
1 cup diced avocados
Fresh Cherry Salsa

Preparation:

1. Combine flour, salt and pepper. Sprinkle seasoned flour over fish cubes and toss to coat pieces. Heat olive oil in a nonstick pan over medium-high heat and sauté fish until lightly browned and cooked. Add cherries, green onion, cilantro and jalapeno pepper; sauté about 1 minute or until cherries are thoroughly heated. If desired, wrap tortillas in microwave-safe plastic wrap and microwave at HIGH 1 to 1½ minutes.

2. Divide fish and cherry mixture in 8 and spoon each portion to one side of each tortilla, top with 1/4 cup lettuce and 2 tablespoons diced avocados. Fold tortilla in half or roll into cone shape. Serve with Fresh Cherry Salsa.

Fresh Cherry Salsa: Combine 1 cup prepared salsa with 1 cup chopped cherries, 1/4 cup chopped sweet onion and 1 to 2 tablespoons finely chopped jalapeno pepper*; mix thoroughly. Let stand at least 1 hour to allow flavors to blend. Makes 2 cups.

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