Chipotle Fish Tacos with Cherry Salsa
Line-caught pacific cod, marinated in a smoky blend of chipotle, spices, cilantro, and citrus, served in fresh corn tortillas with a sweet cherry salsa.
Cook Time: 25 Minutes Active, 1 + Hour Marinade
**Gluten Free, Dairy Free
For the Chipotle Marinade::
2-3 large garlic cloves
2 -3 whole chipotles
1 T adobo sauce ( from the can of chipotles)
4 T olive oil
zest from one lime
1 T lime juice
1 tsp ground coriander
1 T ground cumin
3/4 tsp kosher salt ( more to taste)
cracked black pepper
1 lb cod
For the Cherry Salsa::
1/3 lb cherries, pitted and halved
1/4 – 1/2 red onion, finely diced (depending on taste)
1- 2 tsp jalapeño (depending on taste)
1/2 c cilantro, chopped
1 cup red cabbage, shredded
2 tbsp fresh lime juice, + more for the grill
salt + pepper, to taste
First make the chipotle marinade. In a food process, blend all marinade ingredients into a fine paste. Rub fish generously with marinade and let marinate at least one hour or overnight in the fridge.
Prepare grill for direct grilling.
While grill is heating, make the cherry salsa. Combine all the salsa ingredients in a bowl and fold gently with a spatula to mix. Set aside
Oil the grill grates and place the fish on the grill. Cook for about 2-3 minutes a side, until the fish is just beginning to flake. Squeeze a bit of lime juice on the cod, then transfer to a plate. Using a couple of forks, break the fish apart into bite-sized pieces.
Give the tortillas a quick sear on the grill.
Assemble the tacos by placing the grilled cod in the tortillas topping with the cherry salsa. Recommended to be enjoyed on a sunny day with ice cold margaritas!