Mango Salsa Cod Tacos with Cilantro & Guacamole
Flaky, spiced Pacific cod tucked into warm tortillas with creamy guacamole, crunchy romaine, and a bright mango salsa—perfect for taco night.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Yield: Serves 4
Ingredients
For the tacos:
- 4 small tortillas
- 10 oz Pacific cod fillets, cut into thick cubes
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup chopped romaine lettuce
- 4 tablespoons guacamole
- Fresh cilantro, for garnish
- 1 lime, cut into wedges
For the mango salsa:
- ½ mango, diced (about ½ cup)
- 3 tomatoes, diced
- 1 small red onion, finely diced
- 1 green chili pepper, minced (use half for less heat)
- Juice of 1 lime
Preparation
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Step 1 Make the mango salsa:
In a bowl, combine the diced mango, tomatoes, red onion, and chili pepper. Add lime juice and mix well. Set aside.
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Step 2 Cook the cod:
Preheat oven to 350°F. Place the cubed cod in a baking dish. Drizzle with olive oil and season with coriander, cumin, paprika, salt, and pepper. Toss to coat evenly. Bake for 15 minutes, or until the fish flakes easily.
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Step 3 Assemble the tacos:
Warm tortillas in a dry skillet. Spread each with guacamole and add romaine lettuce. Top with 3–4 pieces of cod and a generous spoonful of mango salsa. Garnish with fresh cilantro and a squeeze of lime.
