Cod Tacos with Mango Avocado Salsa

Cod Tacos with Mango Avocado Salsa

What I love about Cod Tacos with Mango Avocado Salsa

TACOS. They’re a fan favourite! It’s a popular go-to meal for many during the summer months and all year around! There are so many ways to do tacos whether it’s beef, chicken, shrimp, vegetarian, or my personal favourite: fish tacos! This recipe is super simple but still has all the flavour! These tacos are made with a homemade chipotle mayo, mango avocado salsa, slaw and of course that delicious, flakey fish.

I love to add fresh cilantro into my tacos and these ones are not exempt! If you’re a cilantro lover like me, you can add a little (or a lot) chopped cilantro into the salsa and use as it a garnish on top. Once your tacos are assembled, hit them with a splash of lime and then they are ready to serve! Yum: these are literally my favourite. They’re just the ultimate summer food!

What you will need to make Cod Tacos with Mango Avocado Salsa

Here’s a list of ingredients that you will need:

• Tortillas - Of course! I love to make my own non-GMO corn tortillas or organic wheat tortillas. Buy or make your favourite! Any kind is great. Be sure to heat them up prior to assembly.

For the salsa:

• Avocado - Make sure your avocados are perfectly ripe and not overripe at all of else they might turn to mush when you mix the salsa.

• Mango - You can use any variety of mango that you like. Just make sure that it is ripe and not overripe and mushy.

• Purple onion - I love to add a little purple onion to my salsas. It adds a little zing and also a little colour!

• Lime juice - You have to have lime in this salsa! The acid helps to balance things out and bring the other ingredients to life.

• Spices - Just a little salt and pepper is all you need to season the salsa.

For the cod:

• Cod - I love to use locally caught lingcod for these tacos; it’s so moist and 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.

• Spices - We are using a simple blend of spices to season the fish: paprika, cumin, salt and pepper.

For the chipotle mayo:

• Mayonnasie - 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 - I use canned chipotle peppers in adobo sauce for this recipe. You can find them in the international aisle at the grocery store.

• Lime - I added a little lime as well. Lime and chipotle really compliment each other!

Cod Tacos with Mango Avocado Salsa

summer, tacos, fish tacos, lunch, dinner, mango salsa, avocado, chipotle

lunch, dinner

Mexican

Yield: 4

Author: Courtney Sketchley

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Cod Tacos with Mango Avocado Salsa

The ultimate fresh fish tacos with homemade, mango avocado salsa, creamy chipotle sauce and slaw!

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

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Ingredients

For the Chipotle Mayo:

• 3/4 cup real mayonnaise
• 1 chipotle pepper in adobo sauce
• 1 tbsp lime juice
• salt and pepper, to taste

For the Salsa:

• 1 large ripe mango, diced
• 2 avocados, diced
• 1/4 cup purple onion, minced
• juice of 1 lime
• salt and pepper, to taste

For the Cod:

• 1 lb wild Cod fillets
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp sea salt
• 1/2 tsp fresh ground black pepper
• avocado oil, for frying

For Serving:

• 8 small corn/flour tortillas
• half small green cabbage (or pre-made coleslaw mix)
• cilantro, finely chopped
• limes, for squeezing

Instructions

1. 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.
2. Make the salsa: In a small mixing bowl, add the diced avocado and mango, minced purple onion, lime juice and salt and pepper. Stir until combined and set aside.
3. If you are making your own slaw, on a mandolin thinly slice the green cabbage and add set aside.
4. Prepare the cod: cut the cod into 1 inch thick chunks and 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.
5. 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.
6. Warm the tortillas and then begin assembling: spread a healthy amount of chipotle mayo in the centre of each tortilla. Next, add the salsa, then the cod and then the shredded cabbage.
7. Top the tacos with chopped cilantro and a squeeze of lime juice and enjoy!

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