Gluten Free Tilapia Tacos with Cherry Chipotle Salsa
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Ingredients:
2 cups thawed frozen sweet cherries, cut into quarters
1 glove garlic, minced
¼ cup red onion, roughly chopped
1 chipotle pepper – more if you like it spicier
¼ cup cilantro leaves
Juice of 1 lime
1½ teaspoons ground cumin
¾ teaspoon salt
¼ teaspoon black pepper
6 (4 – 6 ounces each) tilapia fillets
2 tablespoons olive oil
2 cups finely shredded cabbage
12 corn tortillas
Lime wedges and cilantro for serving
Instructions:
Dry the cherries on paper towels. Place the garlic and red onion in a food processor and pulse to chop. Add the chipotle, 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!
A gluten free recipe that serves 6.
Adapted from simplygluten-free.com