Sweet and Hot Fish Tacos

By KrisR

Ingredients

• 1 cup fresh or frozen pitted cherries (if frozen, no need to thaw)
• 1-2 jalepeno peppers, cut in half and seeded
• 1 2-inch piece ginger, peeled and quartered
• 4 tsp honey
• 1 lb tilapia
• 1/4 tsp salt
• 1 Tbs olive oil
• 8 whole-grain soft corn tortillas
• 1 small head radicchio, thinly sliced (8oz)
• 4 large carrots, peeled and grated (8oz)
• cilantro leaves for garnish

Details

Servings 4

Preparation

Step 1

1. Place cherries, jalepenos, ginger and honey in food processor with 1/4 cup water. Blend until smoothish.

2. Season fish with salt. Heat a large skillet over high heat. Add oil and fish and cook 3 minutes turning frequently until browned on each side but not cooked through. Reduce heat to medium and carefully add cheery mixture. Simmer about 5 minutes or until fish flakes easily. Break up fish into pieces.

3. Preheat oven to 400 and warm tortillas for 2 minutes. Spoon 1/8 fish mixture into each tortilla. Top with 2 Tbs each radicchio and carrots. Garnish with cilantro and serve.