Fish Tacos with Tart Cherry & Mango Salsa Recipe

Take fish tacos to the next level with a bright and healthy sour cherry and mango salsa. Thank you to the Cherry Marketing Institute for helping me to share this recipe with you.

Prep Time1 hr 30 mins

Cook Time12 mins

Total Time1 hr 42 mins

Course: Entrees

Cuisine: Mexican

Keyword: Clean Eating, Seafood Recipes

Servings: Tacos

Calories: 232.4kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Salsa:

1 cup fresh or frozen thawed pitted tart (sour) cherries*
1 mango chopped
juice of 1 lime
1/2 jalapeno seeded and minced
2 tablespoons minced cilantro
1 tablespoon agave nectar
1/8 teaspoon salt

The Tacos:

1 tablespoon olive oil
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground pepper
1 1/4 pounds white fish such as cod or mahi mahi
6 taco-sized tortillas wheat or corn**
6 tablespoons queso fresco or feta cheese

Instructions

The Salsa:

In a medium glass bowl, stir together the tart cherries, mango, lime juice, jalapeno, cilantro, agave nectar and salt.
Cover and refrigerate for 1 hour to allow the flavors to combine.

The Tacos:

Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
In a glass container, whisk together the olive oil, lime juice, cumin, salt and pepper.
Add the fish, turning to coat with the marinade. Let rest for 15 minutes.
Transfer the fish to the lined baking sheet. Discard the marinade.
Bake until the fish is just cooked through, 8 to 10 minutes, depending on the thickness of the filets.
Let the fish rest until it is cool enough to handle, then flake with your fingers or a fork.
Heat a nonstick skillet over medium heat. Heat each tortilla until warm, about 10 seconds per side.
Divide the fish, salsa and cheese evenly between the tortillas. Serve.

Notes

* Canned sour cherries can be substituted.
**For nutritional information, I used 100 calorie 6-inch flour tortillas.

Weight Watchers Points: 3 (Points+), 4 (Old Points)

Nutrition