Servings: 4
Ingredients
Cherry Salsa
- 1 cup prepared salsa
- 1 cup Northwest Cherries chopped
- 1/4 cup Sweet Onion chopped
- 1-2 tbsp Jalapeno pepper finely chopped
- 1 lb White fish filets (halibut, cod, tilapia)
- 2 tbsp Flour
- 1/2 tsp Salt
- 1/8 tsp Ground black pepper
- 1 tbsp Olive oil
- 1 cup Northwest Cherries pitted and halved
- 1/4 cup green onion sliced
- 1/4 cup cilantro chopped
- 1 tbsp Jalapeno Pepper
- 8 Corn tortillas
- 2 cups Shredded lettuce
- 1 cup Diced avocado
Instructions
- Prepare Quick Cherry Salsa and let set for an hour. Cut fish into 3/4-inch cubes. 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. 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 Quick Cherry Salsa. Makes 4 servings.Quick 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.* For a milder sauce, substitute Anaheim chili peppers
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