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Crispy fish tacos with tangy mango salsa & aromatic cilantro lime slaw. A fresh, protein-packed delight!
Crispy, pan-seared fish tucked into warm corn tortillas and topped with a vibrant, sweet-and-spicy mango salsa. A fresh and zesty taste of summer, perfect for a quick weeknight dinner.
Serving size: 1 serving
Hearty and flavorful black beans simmered with onions, garlic, and classic Tex-Mex spices. This simple, one-pot side dish is perfect for tacos, burritos, or serving alongside rice.
Serving size: 1 serving
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Crispy fish tacos with tangy mango salsa & aromatic cilantro lime slaw. A fresh, protein-packed delight!
This tex_mex dish is perfect for dinner. With 577.65 calories and 38.93g of protein per serving, it's a nutritious choice for your meal plan.
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.
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.
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.
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).
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.
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.
Sauté Aromatics
Bloom Spices
Simmer the Beans
Thicken and Finish
Garnish and Serve
