1smalljalapeno pepperstem, seeds and membrane removed
Fish Tacos
1lbcod filletsrinsed and patted dry
1tspchili powder
½tspground cumin
½tspMexican oregano
½tspgarlic salt
Tacos Toppings
8corn tortillaswarmed
2cupsshredded green or red cabbage
½cupcrumbled cotija cheesemay substitute shredded Monterey Jack
Instructions
Preheat oven to 425°F.
Prepare the Mango Salsa
Stir together 2 large ripe mangos, bell pepper¼ cup minced red bell pepper, 1 tbsp lime juice, 1 tbsp cilantro, 2 green onions and 1 small jalapeno pepper in a medium bowl; set aside.
Prepare the Fish
Place 1 lb cod fillets on 2 large sheets of parchment paper.
Stir together dry seasonings1 tsp chili powder, ½ tsp ground cumin, ½ tsp Mexican oregano, and ½ tsp garlic salt in a small bowl and sprinkle over cod.
Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on a baking sheet and bake for 15 to 18 minutes.
Open packets carefully to let steam escape.
Assemble the Taco
Place equal amounts of cod in each 8 corn tortillas and top with 2 cups shredded green or red cabbage, ½ cup crumbled cotija cheese and mango salsa.
Nutrition
Calories: 337kcal
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