Fish Tacos with Mango Slaw

Serves 1
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Directions

  1. 1Unwrap the cod fish from the packaging.
  2. 2Unwrap the cod fish from the packaging.
  3. 3Unwrap the cod fish from the packaging.
  4. 4Cut the cod fish into smaller, taco-sized pieces.
  5. 5Cut the cod fish into smaller, taco-sized pieces.
  6. 6Cut the cod fish into smaller, taco-sized pieces.
  7. 7Place the cut cod fish into a clear mixing bowl.
  8. 8Place the cut cod fish into a clear mixing bowl.
  9. 9Place the cut cod fish into a clear mixing bowl.
  10. 10Pour olive oil into a small separate bowl.
  11. 11Pour olive oil into a small separate bowl.
  12. 12Pour olive oil into a small separate bowl.
  13. 13Cut a lime in half.
  14. 14Cut a lime in half.
  15. 15Cut a lime in half.
  16. 16Cut a small orange in half.
  17. 17Cut a small orange in half.
  18. 18Cut a small orange in half.
  19. 19Squeeze the juice from the orange into the bowl with olive oil.
  20. 20Squeeze the juice from the orange into the bowl with olive oil.
  21. 21Squeeze the juice from the orange into the bowl with olive oil.
  22. 22Squeeze the juice from the lime into the same bowl.
  23. 23Squeeze the juice from the lime into the same bowl.
  24. 24Squeeze the juice from the lime into the same bowl.
  25. 25Add seasonings to the liquid mixture in the small bowl.
  26. 26Add seasonings to the liquid mixture in the small bowl.
  27. 27Add seasonings to the liquid mixture in the small bowl.
  28. 28Whisk the seasonings and juices together.
  29. 29Whisk the seasonings and juices together.
  30. 30Whisk the seasonings and juices together.
  31. 31Pour the prepared marinade over the cod fish in the mixing bowl.
  32. 32Pour the prepared marinade over the cod fish in the mixing bowl.
  33. 33Pour the prepared marinade over the cod fish in the mixing bowl.
  34. 34Mix the cod fish thoroughly with the marinade, ensuring all pieces are coated.
  35. 35Mix the cod fish thoroughly with the marinade, ensuring all pieces are coated.
  36. 36Mix the cod fish thoroughly with the marinade, ensuring all pieces are coated.
  37. 37Place the marinated cod fish pieces onto a foil-lined baking sheet.
  38. 38Place the marinated cod fish pieces onto a foil-lined baking sheet.
  39. 39Place the marinated cod fish pieces onto a foil-lined baking sheet.
  40. 40Peel a mango.
  41. 41Peel a mango.
  42. 42Peel a mango.
  43. 43Cut the peeled mango into cubes.
  44. 44Cut the peeled mango into cubes.
  45. 45Cut the peeled mango into cubes.
  46. 46Place the cubed mango into a clear mixing bowl.
  47. 47Place the cubed mango into a clear mixing bowl.
  48. 48Place the cubed mango into a clear mixing bowl.
  49. 49Slice red cabbage thinly.
  50. 50Slice red cabbage thinly.
  51. 51Slice red cabbage thinly.
  52. 52Add the sliced red cabbage to the bowl with the mango.
  53. 53Add the sliced red cabbage to the bowl with the mango.
  54. 54Add the sliced red cabbage to the bowl with the mango.
  55. 55Dice a red onion.
  56. 56Dice a red onion.
  57. 57Dice a red onion.
  58. 58Add the diced red onion to the bowl with mango and cabbage.
  59. 59Add the diced red onion to the bowl with mango and cabbage.
  60. 60Add the diced red onion to the bowl with mango and cabbage.
  61. 61Dice a red bell pepper.
  62. 62Dice a red bell pepper.
  63. 63Dice a red bell pepper.
  64. 64Add the diced red bell pepper to the bowl.
  65. 65Add the diced red bell pepper to the bowl.
  66. 66Add the diced red bell pepper to the bowl.
  67. 67Chop fresh cilantro.
  68. 68Chop fresh cilantro.
  69. 69Chop fresh cilantro.
  70. 70Add the chopped cilantro to the bowl.
  71. 71Add the chopped cilantro to the bowl.
  72. 72Add the chopped cilantro to the bowl.
  73. 73Chop pickled jalapeños.
  74. 74Chop pickled jalapeños.
  75. 75Chop pickled jalapeños.
  76. 76Add the chopped pickled jalapeños to the bowl.
  77. 77Add the chopped pickled jalapeños to the bowl.
  78. 78Add the chopped pickled jalapeños to the bowl.
  79. 79Squeeze lime juice into the bowl with the mango slaw ingredients.
  80. 80Squeeze lime juice into the bowl with the mango slaw ingredients.
  81. 81Squeeze lime juice into the bowl with the mango slaw ingredients.
  82. 82Add salt to the mango slaw mixture.
  83. 83Add salt to the mango slaw mixture.
  84. 84Add salt to the mango slaw mixture.
  85. 85Mix all the ingredients for the mango slaw until well combined.
  86. 86Mix all the ingredients for the mango slaw until well combined.
  87. 87Mix all the ingredients for the mango slaw until well combined.
  88. 88Add mayonnaise to a food processor.
  89. 89Add mayonnaise to a food processor.
  90. 90Add mayonnaise to a food processor.
  91. 91Add cilantro to the food processor.
  92. 92Add cilantro to the food processor.
  93. 93Add cilantro to the food processor.
  94. 94Add sour cream to the food processor.
  95. 95Add sour cream to the food processor.
  96. 96Add sour cream to the food processor.
  97. 97Add pickled jalapeños to the food processor.
  98. 98Add pickled jalapeños to the food processor.
  99. 99Add pickled jalapeños to the food processor.
  100. 100Squeeze lime juice into the food processor.
  101. 101Squeeze lime juice into the food processor.
  102. 102Squeeze lime juice into the food processor.
  103. 103Add garlic cloves to the food processor.
  104. 104Add garlic cloves to the food processor.
  105. 105Add garlic cloves to the food processor.
  106. 106Add paprika, onion powder, and ground cumin to the food processor.
  107. 107Add paprika, onion powder, and ground cumin to the food processor.
  108. 108Add paprika, onion powder, and ground cumin to the food processor.
  109. 109Blend all sauce ingredients until smooth.
  110. 110Blend all sauce ingredients until smooth.
  111. 111Blend all sauce ingredients until smooth.
  112. 112Pour the blended sauce into a squeeze bottle.
  113. 113Pour the blended sauce into a squeeze bottle.
  114. 114Pour the blended sauce into a squeeze bottle.
  115. 115Bake the cod fish in the oven.
  116. 116Bake the cod fish in the oven.
  117. 117Bake the cod fish in the oven.
  118. 118Heat corn tortillas directly over a gas flame to warm and slightly char them.
  119. 119Heat corn tortillas directly over a gas flame to warm and slightly char them.
  120. 120Heat corn tortillas directly over a gas flame to warm and slightly char them.
  121. 121Assemble the tacos by placing cod fish on a tortilla.
  122. 122Assemble the tacos by placing cod fish on a tortilla.
  123. 123Assemble the tacos by placing cod fish on a tortilla.
  124. 124Top the fish with a generous amount of mango slaw.
  125. 125Top the fish with a generous amount of mango slaw.
  126. 126Top the fish with a generous amount of mango slaw.
  127. 127Add slices of avocado on top of the slaw.
  128. 128Add slices of avocado on top of the slaw.
  129. 129Add slices of avocado on top of the slaw.
  130. 130Drizzle the prepared sauce over the avocado and slaw.
  131. 131Drizzle the prepared sauce over the avocado and slaw.
  132. 132Drizzle the prepared sauce over the avocado and slaw.
  133. 133Arrange the finished fish tacos on a serving plate.
  134. 134Arrange the finished fish tacos on a serving plate.
  135. 135Arrange the finished fish tacos on a serving plate.

Ingredients

  • 2 lb Cod
  • 2 lb Cod
  • 2 lb Cod
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp cayenne powder
  • 1 tsp cayenne powder
  • 1 tsp cayenne powder
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 half lime, juiced
  • 0.5 half lime, juiced
  • 0.5 half lime, juiced
  • 0.5 half small orange, juiced
  • 0.5 half small orange, juiced
  • 0.5 half small orange, juiced
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 1 mango, cubed
  • 1 mango, cubed
  • 1 mango, cubed
  • 0.5 half red onion, diced
  • 0.5 half red onion, diced
  • 0.5 half red onion, diced
  • 0.5 half red bell pepper, chopped
  • 0.5 half red bell pepper, chopped
  • 0.5 half red bell pepper, chopped
  • 0.25 cup pickled jalapeño, chopped
  • 0.25 cup pickled jalapeño, chopped
  • 0.25 cup pickled jalapeño, chopped
  • 4 tbsp cilantro, chopped
  • 4 tbsp cilantro, chopped
  • 4 tbsp cilantro, chopped
  • 0.5 half lime, juiced
  • 0.5 half lime, juiced
  • 0.5 half lime, juiced
  • 3 cups shredded red cabbage
  • 3 cups shredded red cabbage
  • 3 cups shredded red cabbage
  • 0.25 cup pickled jalapeño
  • 0.25 cup pickled jalapeño
  • 0.25 cup pickled jalapeño
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 0.5 tsp onion Powder
  • 0.5 tsp onion Powder
  • 0.5 tsp onion Powder
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 half lime, juiced
  • 0.5 half lime, juiced
  • 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.