Mango Salsa Cod Tacos with Cilantro & Guacamole
Rated 5.0 stars by 1 users
Category
Lunch
Author:
Alaska Seafood Marketing Institute
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Flaky, spiced Pacific cod tucked into warm tortillas with creamy guacamole, crunchy romaine, and a bright mango salsa—perfect for taco night.
Ingredients
For the tacos:
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4 small tortillas
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10 oz Pacific cod fillets, cut into thick cubes
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2 tablespoons olive oil
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1 teaspoon paprika
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Salt and pepper, to taste
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1 cup chopped romaine lettuce
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4 tablespoons guacamole
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Fresh cilantro, for garnish
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1 lime, cut into wedges
For the mango salsa:
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½ mango, diced (about ½ cup)
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3 tomatoes, diced
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1 small red onion, finely diced
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1 green chili pepper, minced (use half for less heat)
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Juice of 1 lime
Directions
Make the mango salsa:
In a bowl, combine the diced mango, tomatoes, red onion, and chili pepper. Add lime juice and mix well. Set aside.
Cook the cod:
Preheat oven to 350°F. Place the cubed cod in a baking dish. Drizzle with olive oil and season with coriander, cumin, paprika, salt, and pepper. Toss to coat evenly. Bake for 15 minutes, or until the fish flakes easily.
Assemble the tacos:
Warm tortillas in a dry skillet. Spread each with guacamole and add romaine lettuce. Top with 3–4 pieces of cod and a generous spoonful of mango salsa. Garnish with fresh cilantro and a squeeze of lime.
