Tilapia Tacos with Cherry Chipotle Salsa Recipe


Tilapia Tacos with Cherry Chipotle Salsa Recipe

Carol Kicinski
Prep Time 15 mins
Cook Time 10 mins
Servings 3


  • 1 cups thawed frozen sweet cherries cut into quarters
  • 1 clove garlic minced
  • 1/2 red onion roughly chopped
  • 0.5 chipotle pepper in adobo sauce or 1 -2 teaspoons pureed chipotle in adobo – more if you like it spicier
  • 1/3 bunch cilantro leaves
  • Juice of 1 lime
  • 0.75 teaspoons ground cumin
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 3 4 – 6 ounces each tilapia fillets
  • 1 tablespoons olive oil
  • 1/2 bag slaw mix any variety
  • 6 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
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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