Mango Salsa Cod Tacos with Cilantro & Guacamole
Alaska Seafood Marketing Institute
4
20 minutes
15 minutes
Lunch
Flaky, spiced Pacific cod tucked into warm tortillas with creamy guacamole, crunchy romaine, and a bright mango salsa—perfect for taco night.
Ingredients
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4 small tortillas
10 oz Pacific cod fillets, cut into thick cubes
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper, to taste
1 cup chopped romaine lettuce
4 tablespoons guacamole
Fresh cilantro, for garnish
1 lime, cut into wedges
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½ mango, diced (about ½ cup)
3 tomatoes, diced
1 small red onion, finely diced
1 green chili pepper, minced (use half for less heat)
Juice of 1 lime
Directions
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In a bowl, combine the diced mango, tomatoes, red onion, and chili pepper. Add lime juice and mix well. Set aside.
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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.
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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.
