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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.
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.
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.
This california recipe takes 35 minutes to prepare and yields 4 servings. At 459.13 calories per serving with 35.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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This recipe works wonderfully with shrimp or scallops. Adjust cooking time accordingly (shrimp will cook faster).
For more heat, leave the seeds in the jalapeño, add a finely diced serrano pepper to the salsa, or add 1/4 teaspoon of cayenne pepper to the fish spice rub.
If mangoes are not in season, try a pineapple salsa or a classic pico de gallo.
To make this dairy-free, use a dairy-free sour cream alternative or a cashew-based crema for the topping.
Cod is a high-quality, low-fat protein that is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Fish like cod provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
The mango, lime juice, and cilantro in the salsa are packed with Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect cells from damage.
With fiber from the mango, onion, and optional cabbage, these tacos can aid in digestion and promote a healthy gut microbiome.
A serving of two fish tacos with mango salsa and lime crema contains approximately 450-550 calories, depending on the size of the tortillas and the exact amount of toppings used. This is an estimate and can vary.
Yes, this is a very healthy meal. It's balanced with lean protein from the fish, healthy fats from olive oil, and plenty of vitamins, minerals, and fiber from the fresh mango salsa and cabbage.
Absolutely. The mango salsa and lime crema can be prepared up to 24 hours in advance and stored in airtight containers in the refrigerator. For the best texture, the fish should be cooked just before serving.
Any firm white fish works well. Great alternatives to cod include mahi-mahi, tilapia, halibut, or red snapper.
Store each component separately in airtight containers in the refrigerator. The fish will last for up to 2 days, and the salsa and crema for up to 3 days. Reheat the fish gently in a skillet or microwave.
Yes, this recipe is naturally gluten-free as it uses 100% corn tortillas. Always double-check the packaging of your tortillas to ensure they are certified gluten-free if you have a severe allergy.
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