Fish Tacos with Mango Salsa, Cilantro Lime Slaw and Savory Black Beans

Instructions

1. 1

   Prepare the Mango Salsa: In a medium bowl, combine the diced mango, finely diced red onion, chopped cilantro, and jalapeño. Add 2 tablespoons of lime juice and 1/4 teaspoon of salt. Gently toss to combine. Set aside for at least 15 minutes to allow the flavors to meld.

2. 2

   Prepare the Lime Crema: In a small bowl, whisk together the sour cream, the remaining 1 tablespoon of lime juice, and 1/4 teaspoon of salt until smooth and pourable. If it's too thick, you can add a teaspoon of water. Set aside.

3. 3

   Season the Fish: Pat the cod fillets completely dry with paper towels and cut them into 2-inch wide strips. In a separate small bowl, mix together the chili powder, ground cumin, paprika, garlic powder, the remaining 1/2 teaspoon of salt, and black pepper. Sprinkle this spice blend evenly over all sides of the fish pieces.

4. 4

   Cook the Fish: Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil shimmers, carefully place the seasoned fish pieces in the pan, ensuring not to overcrowd it (cook in batches if needed). Sear for 2-3 minutes per side, until golden brown, opaque, and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C).

5. 5

   Warm the Tortillas: While the fish cooks, warm the corn tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds until soft and pliable.

6. 6

   Assemble and Serve: To assemble the tacos, place a few pieces of cooked fish onto each warm tortilla. Top with a generous spoonful of mango salsa, a drizzle of lime crema, and a sprinkle of shredded cabbage for crunch. Serve immediately with extra lime wedges on the side.