Fish Tacos with Cherry & Mango Salsa

These fish tacos are marinated prior to cooking, which makes them fabulous on their own. Paired it with the cherry and mango salsa to give it an added zing!
June 01, 2016


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

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.

Courtesy of Dara Michalski,


For salsa
  • 1 cup fresh or frozen Montmorency pitted tart 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
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 and 1/4 lb. white fish, such as cod or mahi mahi
  • 6 taco-sized tortillas, wheat or corn
  • 6 tablespoons queso fresco (or feta cheese)
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