Recipe Image
Carol Kicinski
There’s nothing like a fresh taco to welcome the warm months! This fish taco recipe is sure to hit the spot!

Tacos as they should be, naturally gluten-free

Author Byline Image   I have never met a taco I didn’t like. Well, except when they are made with {gasp!} flour tortillas. Flour tortillas for tacos just offend me – not only do they take a naturally gluten-free food and glutenize it, it is just wrong! I have been to Mexico on many occasions and never once was I offered a taco in a big, deep fried, pasty flour tortilla!
   Anyway, I digress. The point is, I love tacos. Beef tacos, pork tacos, chicken tacos, veggie tacos … you name it, I love ‘em. And as of late, I especially like fish tacos.
   I have absolutely nothing against eating a taco as simple as some grilled meat or fish, onion, fresh cilantro and a squeeze of lime – simple, delicious, perfect! But for my latest taco-fest I wanted something a little different, something a little special, something a little fancier. So I grilled up some tilapia (readily available and cheap!) added some shredded cabbage (that I just grabbed from a bag of coleslaw mix) and made a quick cherry chipotle salsa. Now tacos aren’t usually described as elegant, but these were
Gluten Free Tilapia Tacos with Cherry Chipotle Salsa
Serves 6
2 cups thawed frozen sweet cherries, cut into quarters
1 clove garlic, minced
¼ cup red onion, roughly chopped
1 chipotle pepper in adobo sauce (or 1-2 teaspoons pureed chipotle in adobo) – more if you like it spicier
¼ cup cilantro leaves
Juice of 1 lime
1½ teaspoons ground cumin
¾ teaspoon kosher salt
¼ teaspoon black pepper
6 (6-ounce) tilapia fillets
2 tablespoons olive oil
2 cups finely shredded cabbage
12 corn tortillas
Lime wedges and cilantro, for serving
   Dry the cherries on paper towels. Place the garlic and red onion in a food processor and pulse to chop. Add the chipotle in adobo, cilantro leaves, and lime juice and pulse to combine. Add the cherries and pulse just until they are roughly chopped. Place in a small serving dish and reserve.
   Combine the ground cumin with the salt and pepper in a small bowl. Brush the tilapia filets on both sides with the olive oil. Sprinkle the cumin seasoning mixture on both sides of each fillet.
   Heat a skillet or grill pan over medium-high heat until hot. Add the tilapia and let cook without moving for 2 minutes. Flip and cook on the other side for 2 more minutes or until the fish is cooked through and starts to flake. When done, flake into a serving bowl and cover to keep warm.
   Heat the tortillas and serve. Let everyone make their own by adding a small handful of cabbage to each tortilla, topping with some fish then salsa. Add a squeeze of fresh lime juice and more cilantro, if desired. Fold the tortilla over and enjoy!
just that!
Even if cherries were in season right now, I wouldn’t really want to pit 2 cups worth, so for the salsa I just used some frozen sweet dark cherries (thawed), a bit a pureed chipotle pepper in adobo sauce, red onion, cilantro, and lime juice.
I have a gas stove so I
just heat my corn tortillas right on the burners, but you can warm yours in a dry skillet or even wrap them in some damp towels and heat in the microwave for about a minute.
If you love tacos as much as I do, you are definitely going to love this recipe!