Description
These tacos are filled with flaky, pan-seared cod, topped with a refreshing, sweet cucumber mango pico de gallo and drizzled with a cilantro sauce. These tacos are perfect for a light summertime meal.
Ingredients
Units
Scale
- For the Pico De Gallo:
- 1/2 seedless cucumber, chopped
- 1 ripe mango, chopped
- 1/4 cup red onion, minced
- 1 jalapeno, minced (optional)
- 2 tablespoons cilantro leaves, minced
- Juice of 1/2 lime
- 3/4 teaspoon fine sea salt
- For the Cilantro Sauce:
- 1 ripe avocado
- Juice of 2 limes
- 2 garlic cloves
- 4 cups cilantro, including trimmed stems
- 2 tablespoons + 1 teaspoon honey
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
- Fine sea salt to taste
- 3 tablespoons filtered water
- For the Fish:
- 2 teaspoons vegetable oil
- 1 pound cod fillets (wild-caught whenever possible)*
- Fine sea salt and pepper
- 4 corn tortilla shells
- Lime wedges, for serving
Instructions
- For the Pico De Gallo:
- To a small mixing bowl add all of the ingredients. Stir to combine. Taste and adjust seasoning as needed. Cover and place in the fridge to chill while you prepare the remainder of the ingredients.
- For the Cilantro Sauce:
- To the bowl of a food processor add all of the ingredients. Process until everything is smooth and well combined. Taste and adjust seasonings as needed.
- For the Fish:
- Heat a medium-sized nonstick skillet over medium-high heat.
- Use paper towels to blot the fish fillets dry. Season one side with salt and pepper.
- Heat the oil in the skillet.
- Place the fish seasoned side down in the skillet. Season the side of the fish facing up with salt and pepper.
- Cook for 4 to 5 minutes per side, or until the fish is opaque and flaky. The cook time may vary depending on how thick your fish is.
- For Assembly:
- While the fish is cooking heat the tortillas up according to package directions. If you have the option I like to slightly char my tortillas on my gas burner. Place the tortilla on the burner with low heat, cook 30 seconds to 1 minute per side.
- Once the fish is cooked use a fork to break it up into large chunks.
- In each taco shell place a little fish, followed by the Cucumber Mango Pico De Gallo, and top with a good drizzle of the Cilantro Sauce.
- If you are making these tacos for guests I suggest placing everything on serving platters and allowing them to make their own tacos. Serve with a side of lime wedges, for squeezing, if desired.
- Store any leftovers in separate containers. Heat the fish gently.
Notes
*You can use any white, neutral-tasting fish for this recipe. I made it both with tilapia and cod. I preferred the cod for its fluffy texture. Bottom line, use any good-quality white fish you can get your hands on!
