Mango Fish Tacos

These mango fish tacos are a delicious pan-fried treat with a bright twist!

My co-worker loved the fish tacos at the Boulder Grill downtown. We venture down there twice a month or so at lunch time. They had a great blackened tilapia with a sweet slaw and onions that make your breath smell…heavenly.

Here’s the back story for this recipe: Cod was on sale at Sprouts. Husband gets “two cod fillets.” And spent a bunch of money. I didn’t understand why it was so expensive if we just needed two servings of it. I open them at home and they are ENORMOUS. He says they looked small in the case…

After one of my regular visits to the Boulder Grill, I thought this might be a nice time to attempt them at home. We had to eat cod 4 times to get rid of it all, but these tacos made it easy and worth it!

The hubby strongly approved of the mango salsa. His taco ratio probably reached about 1:2 fish:salsa. Don’t overdo it on the cilantro, unless you reaaaaally like it. I’d advise giving it a nice chop.

TIP: Cod is really flaky and delicate. It’s okay if it breaks apart in the pan, I broke it up a little before placing it in the tacos anyway. This dish isn’t about the glamour! I made some with purple corn tortillas and the classic flour variety.

I hope you can each cook up some of your own versions of fish tacos to enJOY!

xx Hillary

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Mango Fish Tacos

Course Entree, Main Course

Keyword cod, fish, fried, taco

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 tacos

Ingredients

• 4 tortillas
• Hot sauce
• 1/4 C Shredded cheese
• 3 T. Plain Greek yogurt eg. Fage
• 2 T. Olive Oil

For fish:

• 8 oz cod fillets
• 2 C. Panko breadcrumbs
• 2 eggs
• 1 t. salt & pepper
• 1/4 t. garlic powder
• 1/4 t. onion powder
• 1/4 t. cayenne pepper

For mango salsa:

• 1 yellow mango diced
• 1 T. cilantro chopped
• ¼ white onion diced
• ¼ jalapeño diced
• 1 lime juiced

Instructions

1. Chop mango, cilantro, onion and jalapeno. Juice the lime and pour over the mixture. Let sit in the fridge.

2. Season the fish fillets with the powders, pepper and salt.

3. Beat two eggs in a shallow dish.
4. Dip each filet in egg mixture, and then into panko breadcrumbs to coat.
5. Heat a non-stick skillet to medium heat.
6. Add olive oil and fish to pan.

7. Turn fish after 3-5 minutes, when panko has browned. Cook for 3-5 more minutes.

8. Crumble fish into tacos and top with your favorite taco fixins!

9. #enJOY!

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