Fish Tacos with Mango and Red Cabbage – Virtual
Servings
2Serving size
4 ounces fish with salsa and cabbage in 4 tacosOnce cooked, the fish and cabbage/salsa will keep well if refrigerated separately. Serve cold or reheat the fish gently.
Ingredients
| 1/2 tsp., whole Ground cumin |
| 1/2 tsp. Chili powder |
| 1/2 tsp., leaves Dried oregano |
| 1/4 tsp. Paprika |
| 1 to taste Black pepper |
| 1/4 tsp. Salt (divided) |
| 8 ounces Fresh cod (or other whitefish) |
| 1 large Green onions (chopped) |
| 1/4 Large Red bell peppers (small dice) |
| 1/2 cup pieces Mangos, raw |
| 1/4 cup, shredded Cabbage, red, raw |
| 1 1/2 tsp. White wine vinegar |
| 1/2 lime yields Lime juice, raw |
| 3/4 tsp. Honey |
| 2 Tbsp Coriander (cilantro) leaves, raw (chopped) |
| 2 tsp. Olive oil |
| 4 tortilla, medium (approx 6 inch dia) Corn tortillas |
Instructions
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.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.