What I love about Cod Tacos with Mango Avocado Salsa
These Cod Tacos with Mango Avocado Salsa are one of my favourite recipes to make in the summertime, but even all year round! I mean, who doesn’t love tacos? They’re a fan favourite for a reason—easy to make, endlessly customizable, and perfect for a quick meal when you don’t have much time. Whether you’re into beef, chicken, shrimp, vegetarian options, or my personal favourite—fish tacos—there’s truly something for everyone.
This particular recipe for Cod Tacos with Mango Avocado Salsa is one of my favourites. It’s incredibly simple, yet it delivers big on flavour. These fish tacos are loaded with a flaky, tender white fish, paired with a zesty homemade chipotle mayo, a vibrant mango avocado salsa, and a crisp, refreshing slaw.
To take things up a notch, I always toss in some fresh cilantro—because in my opinion, tacos just aren’t the same without it. If you’re a fellow cilantro lover, feel free to mix some into the salsa and sprinkle more on top as a garnish. It adds the perfect fresh finish.
Once your tacos are assembled, don’t forget that final splash of lime juice. It ties everything together and adds a bright, citrusy punch that makes each bite pop. These tacos are seriously my favourite—they’re fresh, delicious and pretty much the ultimate summer meal!
Recipe Notes
A few things to keep in mind:
- Tortillas – For starters, we need tortillas! I love to make my own non-GMO corn tortillas or organic wheat tortillas, but you can buy or make your favourite! Any kind is great. Be sure to heat them up prior to assembly.
- Avocado – Second, make sure your avocados are just ripe and not overripe or else they might turn to mush when you mix them into the salsa.
- Mango – You can use any variety of mango that you like. Just make sure that it is just ripe and not overripe – same as the avocado.
- Cod – I recommend locally caught lingcod for these tacos; it’s so moist, flakey and delicious! Any kind of white fish would work though whether it’s sole, cod, halibut or tilapia. Just watch when you’re cooking it so not to overcook it as white fish especially can tend to dry out.
- Mayonnaise – Also, I recommend using real mayonnaise for the chipotle mayo sauce. It will make a difference in the overall flavour and quality of the sauce.
- Chipotles – Finally, for the chipotle mayo, you will need canned chipotle peppers in adobo sauce. You can find them in the international aisle at the grocery store, in the Mexican section.
FAQ
Yes! Any light-flaked white fish such as halibut, snapper, tilapia or basa works great.
If you can find a bottle of chipotle hot sauce, then you can substitute that for the whole chipotles in adobo sauce. Then, simply whisk all of the ingredients in a small bowl.
Yes! Sometimes, there just isn’t time to make everything from scratch. Store-bought coleslaw mix is the perfect substitute in this case!
The mango avocado salsa will be best fresh because of the avocado in it but, with lots of lime juice, it can last in the fridge for a day or two.
Cod Tacos with Mango Avocado Salsa
Equipment
- 1 Mini Food Processor or Blender
- 1 Cast Iron Pan
Ingredients
For the chipotle mayo:
- 3/4 cup avocado mayonnaise
- 1 chipotle pepper in adobo sauce
- 1 tbsp lime juice
- 1/4 tsp each sea salt and black pepper
For the salsa:
- 1 large ripe mango peeled and diced
- 2 just-ripe avocados peeled and diced
- 1/4 cup purple onion minced
- 1 lime juiced
- 1/4 tsp sea salt
For the cod:
- avocado oil for frying
- 1 lb wild cod fillet
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
For the cabbage slaw:
- 1/2 small green cabbage
- 1/4 cup fresh cilantro finely chopped
- 1 lime juiced
- 1/4 tsp sea salt
For serving:
- 8 small-medium-sized soft organic corn tortillas
- fresh cilantro for serving
- limes juiced, for serving
Instructions
- Make the chipotle mayo: Add the mayonnaise, chipotle pepper, lime juice and salt and pepper to a small food processor and pulse until the chipotle pepper is completely broken down and all of the ingredients are combined. Add to a small bowl and set aside.
- Make the salsa: In a small mixing bowl, add the diced avocado and mango, minced purple onion, lime juice and salt. Stir until combined and then set aside.
- Slice the cabbage thinly on a mandolin and then add it to a medium-sized mixing bowl. Add the cilantro, lime juice and salt and set aside.
- Pat the cod dry and cut into 1 inch thick chunks. Add them to a bowl along with the cumin, paprika, salt and pepper. Mix well until all of the chunks are well coated in seasoning.
- In a cast-iron pan, heat avocado oil on medium-high heat. Once hot, add the cod to the pan and fry for 2 minutes on each side or until just cooked. Do not overcook. Set aside to a plate.
- Warm the tortillas and then begin assembling: spread your desired amount of chipotle mayo in the centre of each tortilla. Next, add the salsa, then the cod and then the shredded cabbage.
- Top the tacos with more chopped cilantro and a squeeze of lime juice and enjoy!
Notes
Nutrition
More Easy Dinner Recipes:
- Tropical Halloumi Bowl with Coconut Rice
- Baked Boursin Chicken with Spinach and Tomatoes
- 30-minute Italian Ground Beef Skillet
- Baked Tandoori Chicken Thighs with Cilantro Rice
- Spicy Baked Honey Mustard Chicken Thighs
- Beef Tenderloin with Garden Salad
- Gluten-free Pesto Chicken Meatballs
- GF Baked Black Bean Burgers
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