Fish Tacos with Cherry Salsa

This delicious recipe for fish tacos is a newer take on an old standard.

Firm white fish, lightly seasoned and quickly sautéed to a golden brown, gives a refreshing light taste profile to this Mexican-style meal.

Quick and easy, chopped fresh sweet cherries, sweet onions and fresh jalapenos added to any prepared red or green salsa will make these tacos a favourite menu item.

Makes: 4 servings.

You’ll need

  • 1 pound white fish fillets (such as halibut, cod or tilapia)
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 cup pitted and halved Northwest fresh sweet cherries
  • 1/4 cup each diagonally sliced green onion and chopped cilantro
  • 1 tablespoon chopped jalapeno pepper*
  • 8 corn tortillas
  • 2 cups shredded lettuce
  • 1 cup diced avocados

Prepare 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 flavours to blend. Makes 2 cups.

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.


Tacos have become a part of the American food scene and are as American as cherry pie.

Remember to keep a plentiful supply of Northwest fresh sweet cherries on hand for a nutrition-rich snack. Place a handful of cherries in sealable plastic bags in the refrigerator for quick grab-and-go snacks. And it’s a natural to add to any lunch bag. Whether eaten out of hand or added to your favorite recipes, remember the season for Northwest fresh sweet cherries is short so enjoy them now or you’ll have to wait until next year!

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Rachel - Silversurfers Assistant Editor

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