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Cod Fish Tacos with Mango Salsa
Cod Fish Tacos with Mango Salsa
Ingredients:
- 6 ounces cod fillets
- 1 mango (peeled and diced)
- diced cucumber equivalent to mango amount
- 1/2 cup broccoli
- 2 carrots (peeled and sliced)
- 5-6 radishes (sliced)
- 1 bell pepper (diced)
- 1 1/2 cups spinach (shredded)
- 1/2 avocado (sliced)
- 6 corn tortillas (6in)
- about 3 tsp dried cilantro
- 1/4 tsp ginger and cinnamon (each0
- 1 tsp oregano and garlic (each)
Preparation:
- Preheat oven to 425F.
- While oven preheats, prepare vegetables.
- Mix mango and cucumber in one bowl. Add 1-2 tsp cilantro and squeeze of lime (optional)
- Place broccoli and carrots in a microwave safe bowl and place in microwave. Do not cook yet.
- Wash and pat dry cod fillets. Add 1/8 tsp cinnamon, cilantro, and ginger to each fillet. (chili pepper optional for heat). Place in sprayed pan and in oven for about 10-15 minutes or until cooked to 145F.
- After fish has cooked for about 5 minutes, heat broccoli and carrots in microwave for about 7 minutes. Remove and add spices to taste. (1 tsp garlic, 1 tsp oregano)
- Prepare tacos as desired. (see Keeping it Under 500 for #itsunder500 accuracy)
Tip #1: be sure to remove most of the brown fat off of the cod to prevent a fishy taste
Tip #2: Use oven mitts when handling bowl from microwave
Keep it Under500:
- 3 tortillas
- 3 ounces cod
- 1/8 avocado (divide evenly over 3 tacos)
- 3 slices radish (each taco)
- 1/4 cup broccoli
- 1/4 cup carrots
- 1/8 cup mango salsa (each taco)
- 1/8 cup bell pepper (each taco)
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