I know, I have some kind of obsession with tacos. I am cooking these puppies up for dinner tonight and thought I would share it with you! They are so delicious, completely gluten-free, low-carb, and did I say delicious?! Try them out!

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Ingredients:

  • 2 cups thawed frozen 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)
  • ¼ cup cilantro leaves
  • Juice of 1 lime
  • 1½ teaspoons ground cumin
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6 cod fillets
  • 2 tablespoons olive oil
  • 2 cups finely shredded cabbage
  • 12 lettuce cups
  • Lime wedges and cilantro for serving
 

Directions:

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 cod 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 cod 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, place into a serving bowl and cover to keep warm.   Serve the fish in a lettuce cup w/ a handful of cabbage in each taco and top them with some fish then salsa. Add a squeeze of fresh lime juice and more cilantro if desired. Enjoy!   *this recipe would also be amazing with grilled chicken or steak!