Large fresh mangos with lime juice, cilantro and jalapeño peppers top the baked cod to create tacos that are not only the perfect summer dish, but also layers of flavor in one fun to eat bite.
For mango salsa:
4 large ripe mangos, peeled and chopped
1⁄2 cup minced red bell pepper
2 tbsp. lime juice
2 tbsp. chopped fresh cilantro
4 green onion tops, sliced
1 or 2 small jalapeño peppers, chopped finely
For fish tacos:
2 lb. cod fillets, rinsed and patted dry
2 tsp. chili powder
1⁄2 tsp. each: ground cumin, Mexican oregano and garlic salt
12 corn tortillas, warmed
3 cups shredded cabbage
1 cup crumbled cotija cheese
Fresh cilantro leaves, for garnish
1. To make the salsa: Stir together all salsa ingredients; cover and refrigerate until service.
2. To make the tacos: Place cod on a parchment-lined sheet pan. Stir together dry seasonings and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on a baking sheet and bake at 425°F for about 15 minutes. Open packets carefully to let steam escape.
3. For each serving, to order: Place an equal amount of cod in each tortilla and top with cabbage, cheese and mango salsa. Garnish with cilantro.