This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the corn tortillas are gluten-free.
"Salsa has now passed ketchup as America's favorite condiment. Isn't that amazing? You know it's bad when even our vegetables are starting to lose their jobs to Mexico." - Jay Leno, Tonight Show Host
These tacos are great made with almost any whitefish. The recipe calls for cod, but you can use any quick-cooking whitefish. You could also use shrimp, but they'll work better in the tacos if you slice them in half lengthwise. The smaller, bite-size shrimp make for a more delicious taco.
The seasoning in this recipe is like many Central or South American recipes – you can choose variations based on your preferences. The recipe is great with a bit of smoked paprika, and if you want to have a bit spicier taco, use a touch of cayenne pepper or chipotle powder. The key is to balance the spices with the great flavor of the fish, sweet mango, and bitter cabbage.
Servings: 2 | Serving size: 4 ounces fish with salsa and cabbage in 4 tacos
Cooking Time: 45 Minutes
This recipe can easily be multiplied and the cooked fish will keep well in the refrigerator for about 2 days.
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp paprika
black pepper to taste
1/4 tsp salt
1/2 lb cod filet or other whitefish
1 large green onions (chopped)
1 tsp olive oil
1/4 large red bell pepper(diced)
1/2 cup mango (diced)
1/4 cup red cabbage (shredded)
1 1/2 tsp white wine vinegar
1/2 lime (juiced)
3/4 tsp honey
1 1/2 tsp cilantro leaves(chopped)
8 soft corn tortillas
Place the cumin, chili powder, oregano, paprika, pepper and 1/8 teaspoon of the salt in a medium bowl.
Mix together until well blended
Add the fish to the bowl and lightly coat each side with the seasoning.
Place the green onion, red bell pepper, mango, red cabbage and vinegar, lime juice, honey, and cilantro into a medium sized bowl.
Gently fold together and set aside.
Place a large skillet over medium high heat,
Add the olive oil and swirl to coat the pan.
When oil is hot, place fish in pan and cook until golden brown on the under-side (about 4 - 5 minutes).
Flip the fish over using a spatula and cook until the second side starts to brown (about 4 - 5 minutes).
Cook the fish until flaky or until reaches and internal temperature of 145°F degrees.
Once cooked, break the fish up in the pan with a spatula.
Place on corn tortillas using tongs and top with mango and purple cabbage mixture.
Serving size: 4 ounces fish with salsa and cabbage in 4 tacos
|Calories from Fat 72
|% Daily Value
|Total Fat 8g
|Saturated Fat 1g
|Monounsaturated Fat 4g
|Trans Fat 0g
|Total Carbohydrates 61g
|Dietary Fiber 7g
|Vitamin K 42mcg