Mangos are a superfood – a 3/4 cup serving provides: 50% of your daily requirement for vitamin C, 8% of daily vitamins A and B6, 15% of folate and copper, and 7% of your daily fiber! Delicious in smoothies, salads, salsas and more, they’re sure to bring tropical fun to your summer.
Ingredients
Mango Salsa
2 large ripe mangos peeled, pitted and chopped
1/4 cup red bell pepper minced
1 tablespoon lime juice
1 tablespoon fresh cilantro chopped
2 green onions sliced (green tops only)
1 small jalapeño pepper, stem, seeds and membrane removed
Tacos
1 pound cod fillets, rinsed and patted dry
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon garlic salt
8 corn tortillas warmed
2 cups shredded green or red cabbage
1/2 cup crumbled cotija cheese (may substitute shredded Monterey Jack)
Directions
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Preheat oven to 425°F. Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeño in a medium bowl; set aside.
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Place cod on 2 large sheets of parchment paper.
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Stir together dry seasonings in a small bowl and sprinkle over cod.
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Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish.
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Place packets on a baking sheet and bake for 15 to 18 minutes.
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Open packets carefully to let steam escape. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.