Serves 1
Directions
- 1Unwrap the cod fish from the packaging.
- 2Cut the cod fish into smaller, taco-sized pieces.
- 3Place the cut cod fish into a clear mixing bowl.
- 4Pour olive oil into a small separate bowl.
- 5Cut a lime in half.
- 6Cut a small orange in half.
- 7Squeeze the juice from the orange into the bowl with olive oil.
- 8Squeeze the juice from the lime into the same bowl.
- 9Add seasonings to the liquid mixture in the small bowl.
- 10Whisk the seasonings and juices together.
- 11Pour the prepared marinade over the cod fish in the mixing bowl.
- 12Mix the cod fish thoroughly with the marinade, ensuring all pieces are coated.
- 13Place the marinated cod fish pieces onto a foil-lined baking sheet.
- 14Peel a mango.
- 15Cut the peeled mango into cubes.
- 16Place the cubed mango into a clear mixing bowl.
- 17Slice red cabbage thinly.
- 18Add the sliced red cabbage to the bowl with the mango.
- 19Dice a red onion.
- 20Add the diced red onion to the bowl with mango and cabbage.
- 21Dice a red bell pepper.
- 22Add the diced red bell pepper to the bowl.
- 23Chop fresh cilantro.
- 24Add the chopped cilantro to the bowl.
- 25Chop pickled jalapeños.
- 26Add the chopped pickled jalapeños to the bowl.
- 27Squeeze lime juice into the bowl with the mango slaw ingredients.
- 28Add salt to the mango slaw mixture.
- 29Mix all the ingredients for the mango slaw until well combined.
- 30Add mayonnaise to a food processor.
- 31Add cilantro to the food processor.
- 32Add sour cream to the food processor.
- 33Add pickled jalapeños to the food processor.
- 34Squeeze lime juice into the food processor.
- 35Add garlic cloves to the food processor.
- 36Add paprika, onion powder, and ground cumin to the food processor.
- 37Blend all sauce ingredients until smooth.
- 38Pour the blended sauce into a squeeze bottle.
- 39Bake the cod fish in the oven.
- 40Heat corn tortillas directly over a gas flame to warm and slightly char them.
- 41Assemble the tacos by placing cod fish on a tortilla.
- 42Top the fish with a generous amount of mango slaw.
- 43Add slices of avocado on top of the slaw.
- 44Drizzle the prepared sauce over the avocado and slaw.
- 45Arrange the finished fish tacos on a serving plate.
Ingredients
- 2 lb Cod
- 1 tbsp smoked paprika
- 2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne powder
- 0.5 tsp black pepper
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 half lime, juiced
- 0.5 half small orange, juiced
- 4 tbsp olive oil
- 1 mango, cubed
- 0.5 half red onion, diced
- 0.5 half red bell pepper, chopped
- 0.25 cup pickled jalapeño, chopped
- 4 tbsp cilantro, chopped
- 0.5 half lime, juiced
- 3 cups shredded red cabbage
- 0.25 cup pickled jalapeño
- 0.25 cup cilantro
- 0.5 cup mayo
- 0.5 cup sour cream
- 0.5 tsp paprika
- 2 garlic cloves
- 0.5 tsp onion Powder
- 0.5 tsp ground cumin
- 0.5 half lime, juiced
Equipment
cutting boardknifebowlbaking sheetpeelerfood processoroventongslime juicer
Tips
- For pan searing, add 1 tbsp olive oil to a pan over medium-high heat and sear cod in batches for 4 minutes on each side.
- For oven baking, preheat oven to 400°F and bake cod for 10 minutes.
- Blend sauce ingredients until smooth in a food processor or blender.
- Toast tortillas directly over a gas flame for a few seconds per side until warmed and slightly charred.
- Adjust salt to taste in the mango salsa.
- Add avocado slices to the tacos for added richness and flavor.
- Serve the tacos immediately for the best taste and texture.
- Ensure all vegetables for the salsa are finely chopped for better texture and easier eating.
- Do not overcook the fish; it should be flaky and moist.
- Store leftover sauce in an airtight container in the refrigerator.
- The mango slaw can be prepared in advance to allow flavors to meld, but add avocado just before serving to prevent browning.
- Use fresh, ripe ingredients for the best flavor profile of the salsa and sauce.
- When peeling mango, ensure you remove all the skin for a smooth texture in the salsa.
- When cutting the cod, ensure pieces are uniform in size for even cooking.
- The spice level of the pickled jalapeño can be adjusted to your preference.
- Ensure the baking sheet is lined with aluminum foil for easier cleanup.
- When handling fish, use gloves to maintain hygiene and prevent cross-contamination.
- Carefully place fish pieces on the baking sheet without overcrowding to ensure even cooking.
- When cutting, ensure a stable surface and use a sharp knife for safety and efficiency.
- When juicing citrus, press firmly to extract maximum juice.
- For optimal flavor, use fresh herbs and spices.
- Taste the sauce and salsa as you go to adjust seasonings as needed.
- The tanginess from the lime and orange juices in the fish marinade helps tenderize the cod.
- The combination of textures from the crunchy slaw and soft fish enhances the taco experience.
- The vibrant colors of the ingredients make the tacos visually appealing.
- The sweetness of the mango perfectly balances the heat from the jalapeños and the richness of the fish.
- The use of red cabbage adds a beautiful color and a slight crunch to the tacos.
- Preparing the sauce and salsa beforehand can save time when assembling the tacos.
Related recipes
Mexican Inspired Roasted Elote Cucumber Salad
Mexican · Salad
Tex-Mex Chopped Chicken Salad
Mexican · Salad35m
Mexican Street Corn “Chicken” Salad
Mexican · Salad
Black bean salad
Mexican · Salad
Charred Poblano Chili & Lime Black Bean Salad
Mexican · Salad
Bean and Corn Salad
Mexican · Salad
Street Taco Chicken Salad
Mexican · Salad
New Favorite Salad
Mexican · Salad
Mexican Chicken Corn Salad
Mexican · Salad
Taco Pasta Salad
Mexican · Salad
Egg Salad Wrap
Mexican · Salad
Maple Bacon BBQ Chicken Bowl
Mexican · Salad