Fish Soft Tacos with Mango Salsa
Prep
10 Minutes
Total Time
30 Minutes
Servings
4
Ingredient List
- 1 teaspoon (5 mL) cumin
- 1 teaspoon (5 mL) paprika
- 1 teaspoon (5 mL) salt
- 1 teaspoon (5 mL) pepper
- ½ teaspoon (2 mL) chipotle chili powder
- 1 lb (500 g) cod, cut into chunks
- 1 tablespoon (15 mL) olive oil
- 2 cups (500 mL) shredded cabbage
- Juice from one lime
- ½ cup (125 mL) diced tomato
- 1 cup (250 mL) diced mango
- 2 tablespoons (30 mL) freshly chopped cilantro
- 2 tablespoons (30 mL) sliced green onions
- 4 tortillas from 1 package (334 g) Old El Paso™ Large Soft Tortillas (8 Count)
Preparation
- In a large bowl, combine cumin, paprika, salt, pepper and chipotle chili powder. Add fish chunks to the seasoning mixture and toss well to coat. Drizzle skillet with olive oil and heat over medium heat. When oil is hot, add seasoned fish and cook over medium heat for 10 - 12 minutes, or until done and opaque throughout.
- Combine shredded cabbage with lime juice. Mix well and set aside.
- Combine tomato, mango, cilantro and green onions. Mix well and set aside.
- Place cabbage in tortillas. Top with mango salsa and fish chunks.
Expert Tips
- Substitutions: The cod can be replaced with any firm white fish. Cilantro is one of those things that some people love and some people don’t. If you have an anti-cilantro person in your midst, feel free to use chopped fresh parsley instead.
- Time saver: You can buy a bagged coleslaw mix instead of shredding your own cabbage.