Prep time:
10 minutes
|
Cook time:
3 minutes
|
Total time:
17 minutes
These Spicy Fish Tacos are packed with a bit of sweetness, a bit of spiciness and are full of flavor.
Ingredients
For the Spice Mix:
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- 1 tsp salt
For the Mango Salsa:
- 2 ripe mangoes, peeled, pitted and chopped
- 1 red bell pepper, chopped
- ½ cup red onion, chopped
- 1 jalapeno seeded and minced
- ¼ cup cilantro, chopped
- juice of one lime
- ¼ tsp salt
For the tacos:
- 4 cod filets
- 2 tbl olive oil
- Bubbie’s Spicy Sauerkraut
- Tortillas
- Lime wedges
- Cilantro
- Jalapeno slices
- Tortilla chips
Directions
- Mix all the spices together for the spice mix in a small bowl.
- Pat cod dry with a paper towel.
- Gently press the spice mixture all over the cod and let it sit for 10 minutes with spice mix.
- Make the Mango Salsa. Toss all the ingredients together and chill until ready to use. It can be made two days ahead.
- Heat 2 tablespoons of olive oil in a large pan over medium high heat.
- Cook the cod for about 2-3 minutes per side.
- Remove to a plate or sheet pan.
- Let it cool slightly before cutting it into large pieces or you can break it apart with a fork.
- To assemble the tacos, heat the tortillas over a gas stove on the lowest setting.
- This should take less than a minute.
- Spread a spoonful of Bubbies Spicy Sauerkraut on each tortilla.
- Top with chunks of cod, mango salsa, fresh cilantro, jalapeño, and a squeeze of lime juice.
- Serve with chips and cold beer.
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