Fish Tacos with Mango and Red Cabbage

Servings: 2 | Serving size: 4 ounces fish with salsa and cabbage in 4 tacos

Cooking Time: 45 Minutes

This recipe can easily be multiplied and the cooked fish will keep well in the refrigerator for about 2 days.

Ingredients

1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp paprika
black pepper to taste
1/4 tsp salt
1/2 lb cod filet or other whitefish
1 large green onions (chopped)
1 tsp olive oil
1/4 large red bell pepper(diced)
1/2 cup mango (diced)
1/4 cup red cabbage (shredded)
1 1/2 tsp white wine vinegar
1/2 lime (juiced)
3/4 tsp honey
1 1/2 tsp cilantro leaves(chopped)
8 soft corn tortillas

Place the cumin, chili powder, oregano, paprika, pepper and 1/8 teaspoon of the salt in a medium bowl.

Mix together until well blended

Add the fish to the bowl and lightly coat each side with the seasoning.

Place the green onion, red bell pepper, mango, red cabbage and vinegar, lime juice, honey, and cilantro into a medium sized bowl.

Gently fold together and set aside.

Place a large skillet over medium high heat,

Add the olive oil and swirl to coat the pan.

When oil is hot, place fish in pan and cook until golden brown on the under-side (about 4 - 5 minutes).

Flip the fish over using a spatula and cook until the second side starts to brown (about 4 - 5 minutes).

Cook the fish until flaky or until reaches and internal temperature of 145°F degrees.

Once cooked, break the fish up in the pan with a spatula.

Place on corn tortillas using tongs and top with mango and purple cabbage mixture.