Chipotle Cod Tacos With Cherry Salsa

What You’ll Need

For the Chipotle Marinade

• 2–3 garlic cloves

• 2–3 whole chipotles in adobo

• 1 tbsp adobo sauce (from the can)

• 4 tbsp olive oil

• Zest of 1 lime

• 1 tbsp fresh lime juice

• 1 tsp ground coriander

• 1 tbsp ground cumin

• ¾ tsp kosher salt (plus more to taste)

• Cracked black pepper

For the Fish

• 1 lb wild caught cod 

Cherry Salsa

• 1 cup cherries, pitted and halved

• ¼–½ red onion, finely diced

• 1–2 tsp jalapeño, finely diced

• ½ cup fresh cilantro, chopped

• 1 cup red cabbage, shredded

• 2 tbsp fresh lime juice

• Salt & pepper to taste

For Serving

• Corn tortillas

• Extra lime wedges

Let’s Cook

1. Marinate the Fish

In a food processor or blender, combine: garlic, chipotles, adobo sauce, olive oil, lime zest & juice, coriander, cumin &, salt & pepper. Blend into a smooth paste. Rub the marinade generously over the cod. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

2. Make the Cherry Salsa

In a bowl, combine: cherries, red onion, jalapeño, cilantro, red cabbage, and lime juice. Season with salt and pepper. Gently mix and set aside to let flavors develop.

3. Grill the Cod

Preheat grill to medium-high heat and oil the grates. Grill cod 2–3 minutes per side, until: lightly charred, and just beginning to flake. Squeeze fresh lime juice over the fish, then remove from grill. Using forks, break into bite-sized pieces.

4. Warm the Tortillas

Lightly grill or heat tortillas until warm and slightly charred.

5. Assemble the Tacos

Fill each tortilla with: grilled chipotle cod, generous spoonful of cherry salsa, and finish with an extra squeeze of lime if desired.

6. Serve

Serve immediately while warm. Enjoy!