Discover this refreshing mango taco recipe! A summer and a sweet-savory version with an exotic touch that will surprise you. With Jow, use Old El Paso tortillas in your everyday cooking and not just for your Mexican evenings!
To make this recipe, you will need the following ingredients:
Cod fillets 150 g (1/3 lb) each
15 ml (1 tbsp.) Olive oil
1 green pepper
8 taco shells
1 1/2 cups (375 ml) minced red cabbage
30 ml (2 tbsp.) Coriander leaves
1/2 chopped jalapeño pepper
2 limes cut into quarters (optional)
For the sauce:
1/2 cup (125 ml) sour cream
15 ml (1 tbsp) honey
15 ml (1 tbsp.) Lime zest
Salt and pepper to taste
For Mexican spices:
15 ml (1 tbsp) onion powder
10 ml (2 tsp) garlic powder
5 ml (1 tsp) dried oregano
5 ml (1 tsp) smoked paprika
2.5 ml (1/2 tsp) cumin
2.5 ml (1/2 tsp) ground coriander
1.25 ml (1/4 tsp) chili powder
In a bowl, combine the ingredients for the sauce. Reserve.
In another bowl, combine the ingredients for the Mexican spices.
Coat the cod fillets with the spice mixture. Keep cool 15 minutes.
When cooking, preheat the oven to 205 ° C (400 ° F).
Place the cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake for 10 to 12 minutes.
Meanwhile, dice the mango, pepper, and tomato.
Remove the cod fillets from the oven, then break them into pieces.
Garnish the taco shells with red cabbage, fish, mango, pepper, tomato, coriander leaves, and jalapeño pepper. Drizzle with sauce. If desired, serve with lime wedges.