Fish Tacos with Mango Salsa

Blogger Angie McGowan of Eclectic Recipes shares a fun taco recipe.
Clock icon
10 Minutes Prep
30 Minutes Total
Pie Icon
4 Servings


Ingredient List
  • Small check mark in a circle icon 1 lb cod, cut into chunks
  • Small check mark in a circle icon 1 teaspoon cumin
  • Small check mark in a circle icon 1 teaspoon paprika
  • Small check mark in a circle icon 1 teaspoon salt
  • Small check mark in a circle icon 1 teaspoon pepper
  • Small check mark in a circle icon 1/2 teaspoon chipotle chili powder
  • Small check mark in a circle icon 1 tablespoon olive oil
  • Small check mark in a circle icon 4 medium Old El Paso™ flour tortillas
  • Small check mark in a circle icon 2 cups shredded cabbage
  • Small check mark in a circle icon the juice from one lime
  • Small check mark in a circle icon 1/2 cup diced tomato
  • Small check mark in a circle icon 1 cup diced mango
  • Small check mark in a circle icon 2 tablespoons freshly chopped cilantro
  • Small check mark in a circle icon 2 tablespoons sliced green onions
Preparation
  1. Heat skillet over medium heat. Combine fish chunks with all seasoning and toss well to coat. Drizzle skillet with olive oil. Cook fish over medium heat for 10 – 12 minutes, or until done and opaque throughout.
  2. Combine shredded cabbage with vinegar and lime juice. Mix well and set aside.
  3. Combine tomato, mango, cilantro and green onions. Mix well and set aside.
  4. Place cabbage in tortillas. Top with mango salsa and fish chunks.
Expert Tips
  • Any other firm white fish can be used in this recipe.
  • Recipe can be doubled or tripled.