California Fish Tacos With Dry-Roasted Peppers and Mango
- Ready In:
- 43mins
- Ingredients:
- 10
- Yields:
-
4 tacos
- Serves:
- 4
ingredients
- 400 g frozen cod (it must be frozen)
- 1 medium mango
- 1 small jalapeno pepper
- 1⁄4 teaspoon cayenne pepper
- 1 onion, cut up into wedges
- 1⁄4 cup lemon juice
- 1⁄4 cup salsa verde
- 1⁄4 cup low-fat sour cream
- 4 (6 inch) flour tortillas
- 1⁄2 cup vegetable broth
directions
- Microwave the cod until the ice is melted, but the fish isn't fully cooked. On a frying pan on medium heat, pour in the lemon juice and then the fish. Sauté until the fish is almost cooked through, then turn off the heat.
- On a cutting board, dice the mango into 1 inch cubes. Also cut up the jalapeño pepper. Put both of these, along with the onion wedges, in a roasting pan, and set in the oven at medium-high heat. Cook for 15 minutes, or until mango and onions caramelize slightly.
- Take the vegetables out of the oven and place them in a frying pan along with the fish. Add the vegetable broth. Sauté for about 3 minutes. Add the cayenne pepper, then spoon the mixture into the tortillas. Add a tablespoon of sour cream and a tablespoon of salsa on each one before serving. Bon appetit!
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Reviews
-
This was very good a super simple to make. I used tilapia fillets and chicken broth as that is what I had on hand, but followed all other ingredients and the instructions to a T. Our family loves Tacos and all other Mexican type food and this one didn't disappoint. Even my 3-year-old who hardly eats anything ate a whole taco. I served this with Knorr Rice Sides Spanish Rice and Refried Beans and it was a quick delicious meal this afternoon. Thank you for a great recipe Baking*Belle. Made for PAC Spring 2014. PS...Next time I make these I will take a photo. I had left my phone in the car after church and was too lazy and hungry to retrieve it before we ate.